Spicy Peanut Chicken and Vegetables

Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, coconut milk, 1/2 tablespoon soy sauce, juice of 1/2 lime, Sriracha, and 1/4 teaspoon grated ginger until smooth. Set aside.

Adjust a rack in the center of the oven and another rack 4 to 6 inches from the broiler. Preheat the oven to 425°F (220°C). Spray an 18 x 13-inch large rimmed sheet pan with oil.

In a medium bowl, combine the chicken, 2 tablespoons soy sauce, juice of 1/2 lime, minced garlic, 1 teaspoon grated ginger, and 1/2 teaspoon of the salt. Pour half of the prepared peanut sauce over the chicken and mix to coat.

Place the sweet potatoes, broccoli, red onion, bell pepper, and snap peas on the prepared sheet pan. Toss with the toasted sesame oil and the remaining 1/2 teaspoon salt.

Roast on the center rack, tossing halfway through, until the sweet potatoes are almost tender, about 30 minutes.

Remove pan from oven. Nestle the marinated chicken among the vegetables, pouring the marinade from the bowl over the chicken. Roast until the chicken is cooked through, 10 to 12 minutes.

Switch the oven to broil. Move the pan to the higher rack and broil until the chicken is browned, 2 to 3 minutes (watch carefully to prevent burning).

Divide among 4 plates, pour the remaining peanut sauce over everything, and garnish with the chopped peanuts and fresh cilantro. Serve with lime wedges on the side.