Thai Peanut Chicken Skillet
A quick and flavorful one-pan dish featuring tender chicken coated in a creamy peanut sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon avocado oil (or any preferred cooking oil)
- 1 cup bell peppers, sliced (red, green, or your choice)
- 1 cup broccoli florets (or preferred vegetables)
Peanut Sauce
- ½ cup peanut butter (smooth or crunchy)
- ½ cup coconut milk
- 3 tablespoons soy sauce (or tamari for a gluten-free option)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon lime juice
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper, to taste
Toppings
- chopped cilantro
- crushed peanuts
- lime wedges
Instructions
Preparation
- Begin by dicing your chicken into bite-sized pieces and slicing your bell peppers. Have all your ingredients ready since this recipe comes together quickly.
Cooking Chicken
- In a skillet over medium heat, add the avocado oil. Once hot, add the diced chicken. Season with salt and pepper. Cook for about 5-7 minutes until the chicken is cooked through and no longer pink.
Adding Vegetables
- Toss in the sliced bell peppers and broccoli florets. Cook for an additional 3-4 minutes until the vegetables are tender but still vibrant.
Making the Peanut Sauce
- In a mixing bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, and ginger until well combined. Add a splash of water if the sauce is too thick.
Combining Ingredients
- Pour the creamy peanut sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly and cook for another 2-3 minutes until everything is heated through.
Serving
- Remove from heat and garnish with chopped cilantro and crushed peanuts. Serve with lime wedges on the side for an extra zesty boost!
Notes
Feel free to swap out the chicken for tofu or tempeh for a vegetarian version! Use different veggies based on what you have. Store leftovers in an airtight container for up to 3 days.