Quick Chicken & Baby Broccoli with Spicy Peanut Sauce

From “Sheet Pan Suppers” by Molly Gilbert

Ingredients:

• 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
• 2 bunches broccolini (about 1 pound total)
• 4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1 1/2 pounds total)

Directions:

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 1/4 cup of the peanut sauce for serving.
3. Rub the broccolini 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 broccolini is well charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes.
4. Serve the chicken and broccolini hot from the oven with the reserved dipping sauce alongside.