Sheet Pan Supper

So I was reading about a book that was written called "Sheet Pan Suppers" (see at end of post) and I happened to see this recipe from the book and it looked mighty tasty indeed. It has a really good peanut sauce and really, for me, anything with a peanut sauce is a "yes" and I'll be happy to eat that for dinner :-)

This recipe is a keeper and it really serves only two with a little bit of leftovers for possibly the cook tomorrow.

• Olive oil cooking spray (optional)
• 1 tablespoon packed dark brown sugar
• 1/4 cup plus 2 tablespoons creamy peanut butter (commercial or natural)
• 1 tablespoon toasted sesame oil
• 1/4 cup low-sodium soy sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon rice vinegar
• 1/4 cup warm water
• 1 tablespoon freshly squeezed lime juice
• 1 bunch of asparagus, trimmed
• 4 thin-cut boneless, skinless chicken breasts or cutlets 

1. Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil or mist it with cooking spray.

2. Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water, and lime juice in a medium-size bowl until smooth. Set aside 1/2 cup of the peanut sauce for serving.

3. Rub the asparagus and chicken with the remaining peanut sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye on the pan to prevent burning, and flipping the chicken halfway through, until the chicken is just cooked through, the asparagus is well charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes.

4. Serve the chicken and asparagus hot from the oven with the reserved dipping sauce alongside.

Tip: This dish goes really well with rice!

Workman