Baked Thai-Style Peanut Chicken with Green Beans, Mushrooms & Rice

Directions

1. Preheat the oven to 450°F and set out the rice to rinse and cook later.
2. Rinse the rice in cold water using a strainer, then drain and transfer to a small saucepan with water and salt; bring to a boil.
3. Once boiling, cover and reduce the heat to low; simmer until the liquid is absorbed, then remove from heat and let stand covered for 5 minutes.
4. Wash and dry all produce before cutting as directed.
5. Zest lime and squeeze its juice into a small bowl, then set aside.
6. Peel and mince ginger and garlic; add them to the lime juice along with peanut butter, water, soy sauce, maple syrup, chili-garlic sauce, and oil; whisk until smooth and set aside.
7. Trim green onions into 1-inch pieces and place them on a baking sheet.
8. Cut green beans into 1-inch pieces and add them to the sheet with the onions.
9. Quarter the mushrooms and add them to the sheet; drizzle everything with oil and season with salt and pepper, then toss to coat and spread in an even layer.
10. Pat the chicken dry, place in a bowl, season with salt and pepper, then coat with half the peanut sauce; transfer the chicken to the sheet among the vegetables.
11. Roast in the oven, stirring the veggies halfway through, until the chicken is cooked and the vegetables are tender, about 18–20 minutes; remove from oven and serve with the rice, drizzling with remaining sauce over the chicken.