Sheet Pan Thai Peanut Chicken with Onions & Peppers

INGREDIENTS

1 1/2 lb

Boneless Skinless Chicken Breasts (cut into ¾ - 1’’ cubes)

1/4 cup

Creamy Peanut Butter

2 tbsp

Reduced Sodium Soy Sauce

1/4 cup

Coconut Milk (stirred)

small Cloves Garlic (minced)

1 tbsp

Ginger (grated)

2 tbsp

Rice Wine Vinegar (divided)

1 1/2 tbsp

Honey

1/2 tsp

Crushed Red Pepper Flakes

Kosher Salt and Freshly Ground Pepper (to taste)

Bell Peppers (seeded and chopped)

Yellow Onion (peeled and chopped)

1 tbsp

Vegetable Oil

1 tsp

Sesame Oil (or more to taste)