Sheet Pan Thai Peanut Coconut Chicken with Pineapple
INGREDIENTS
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8-10 chicken tenders (or approx. 1 1/2 lbs. chicken breasts, pounded thin, cut into tenders size)
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3 cups fresh pineapple (chopped into 1” chunks)
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3 cups broccoli florets (chopped into bite size pieces (not too small))
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1 egg, whisked
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1/2 teaspoon cornstarch
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1/3 cup smooth peanut butter
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olive oil
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1/2 cup coconut milk ((lite is fine))
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1/3 cup pineapple juice
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1/4 cup reduced sodium soy sauce
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1/4 cup brown sugar, packed
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1 tablespoon fish sauce
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1 tablespoon lime juice
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1 teaspoon sriracha
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1 teaspoon dried basil
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1 teaspoon garlic powder
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1/2 teaspoon ground ginger
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1/4 teaspoon black pepper
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3/4 cup salted roated peanuts
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3/4 cup panko
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1/3 cup flour
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1/3 cup shredded coconut
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