Quick Chicken and Baby Broccolini with Spicy Peanut Sauce

OK I am one of those people who believes you can put peanut sauce on just about anything and it will taste good.  So when I found this slimmer version in the Parade section of our Sunday paper I knew I had a winner.  We grind our own peanut butter at the grocery store.  Most stores that have a health food section will have this service available.  You can peanut butter with no salt and no sugar. Broccoline is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks.

Quick Chicken and Baby Broccolini with Spicy Peanut Sauce

TOTAL TIME 20 min.
From “Sheet Pan Suppers” by Molly Gilbert (Workman Publishing)

  • 1 Tbsp dark brown sugar
  • ¼ cup plus 2 Tbsp creamy peanut butter
  • 1 Tbsp toasted sesame oil
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp sriracha sauce
  • 1 Tbsp rice vinegar
  • ¼ cup warm water
  • 1 Tbsp freshly squeezed lime juice
  • 2 bunches broccolini (1 lb total)
  • 4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1½ lb total)


  1. Place a rack 4 inches from the heat source; preheat broiler. Line a sheet pan with foil.
  2. Whisk together brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime juice in a medium bowl until smooth. Set aside ¼ cup of the peanut sauce for serving.
  3. Brush broccolini and chicken with remaining sauce to coat, and arrange in a single layer on prepared pan. Broil until the chicken is just cooked through, the broccolini is well charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes. Watch closely to prevent burning and flip chicken halfway through.
  4. Serve the chicken and broccolini hot from the oven with the reserved dipping sauce alongside.