This dish has all flavors of my favorite Thai peanut noodles but without all the grains. I served the chicken and vegetables with rice for the kids and I just ate the meat and veggies. This dinner comes together quickly and easily yet is full of flavor and nutrition making it perfect for busy weeknights!

To make this #dinnerdoneby9am I wash and chop the vegetables in the morning, make the sauce and slice and marinate the chicken, then I refrigerate everything all day long and cook it all just before serving.

Chicken and Vegetables
-4 Tbsp sesame oil, divided
-4 Tbsp vegetable or canola oil, divided
-juice of 1 lime
-2 Tbsp soy sauce
-1 1/2 tsp salt, divided
-1 tsp pepper, divided
-16 oz broccoli, chopped into florets
-8 oz sugar snap peas
-1 red bell pepper, largely diced
-2 carrots, sliced on bias
-3 chicken breasts, sliced into thin strips
-chopped cilantro and chopped peanuts for garnish

Peanut Sauce
-1″ chunk ginger, peeled
-1 clove garlic, peeled
-1/2 c peanut butter
-3 Tbsp soy sauce
-3 Tbsp honey or sugar
-3 Tbsp rice vinegar
-1 Tbsp sesame oil
-5 Tbsp water
-1 tsp sriracha sauce

In a medium bowl, stir together 2 Tbsp sesame oil, 2 Tbsp canola or vegetable oil, 1 tsp salt and 1/2 tsp pepper. Add broccoli, sugar snap peas, red pepper and carrots to the bowl, stirring to coat. Spread vegetables on a greased sheet pan and bake at 425 for 15 minutes. While the vegetables are cooking, in the prior bowl, stir together 2 Tbsp sesame oil, 2 Tbsp canola or vegetable oil, 2 Tbsp soy sauce, 1/2 tsp salt and 1/2 tsp pepper, add chicken, stirring to coat. After the vegetables have baked 15 minutes, stir them and shove them to 1/2 of the pan. Add chicken to the other half of the pan. Bake at 425 for 15 minutes. While chicken cooks, make peanut sauce by placing all sauce ingredients in a blender or food processor and mixing well. Set sauce aside until serving. After chicken has baked 15 minutes, drain off any liquid, then put pan under the broiler for 2-5 minutes, watching closely, to give everything a bit of a char. Serve chicken and vegetables with peanut sauce for dipping (or drizzle the sauce over everything) and sprinkle cilantro and chopped peanuts over everything.