why make this recipe
This Thai Peanut Chicken Skillet cooks fast and fills your plate with bold taste. It uses simple pantry items and fresh vegetables. If you like quick peanut dishes, try a fresh salad version like easy Thai peanut chicken salad for another weeknight meal idea.
introduction
This is a quick, one-skillet meal with chicken, bell pepper, and broccoli all coated in a creamy peanut sauce. You can make it in about 20 minutes. If you want a low-carb change, see a similar low-carb take at keto peanut Thai chicken skillet.
how to make Thai Peanut Chicken Skillet
Cut the chicken into bite-size pieces. Mince the garlic and ginger. Slice the red bell pepper and chop the green onions for garnish. Heat oil in a large skillet. Cook the chicken until it browns and is cooked through. Add garlic and ginger and cook a short time until you smell them. Stir in peanut butter, soy sauce, and lime juice to make the sauce. Add the bell pepper and broccoli and cook until the vegetables are tender but still bright. Finish with salt and pepper. For a different skillet style try a different flavor mix like a cheesy skillet idea shown in cheesy salsa chicken skillet.
Ingredients :
- 1 lb chicken breast, diced
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped peanuts and green onions for garnish
Directions :
- Heat olive oil in a skillet over medium heat.
- Add diced chicken and cook until browned.
- Add garlic and ginger; sauté until fragrant.
- Stir in peanut butter, soy sauce, and lime juice.
- Add bell pepper and broccoli; cook until tender.
- Season with salt and pepper.
- Serve garnished with chopped peanuts and green onions.
how to serve Thai Peanut Chicken Skillet
Serve over rice or noodles. You can also spoon it onto a bed of greens for a warm salad. Top with extra chopped peanuts and green onions for crunch.
how to store Thai Peanut Chicken Skillet
Cool the skillet food to room temperature before storing. Put it in an airtight container and keep in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until hot.
tips to make Thai Peanut Chicken Skillet
- Dry the chicken with a paper towel so it browns better.
- Stir the peanut sauce well so it mixes smooth.
- Don’t overcook the broccoli; keep it crisp-tender.
- Taste and add a little more soy or lime if the sauce needs balance.
variation (if any)
- Make it spicy: add red pepper flakes or a dash of sriracha.
- Make it vegetarian: swap chicken for firm tofu.
- Add more veggies: snap peas or carrots work well.
FAQs
Q: Can I use peanut butter powder?
A: Yes. Mix the powder with a little oil or water to make a creamy sauce.
Q: Can I use other nuts?
A: You can use almond butter for a different taste, but the flavor will change.
Q: Is this freezer friendly?
A: You can freeze, but the texture of the vegetables may change. Freeze without garnishes and use within 2 months.
Q: Can I prep ahead?
A: Yes. Chop veggies and make the sauce ahead. Cook everything when you are ready.
Conclusion
This Thai Peanut Chicken Skillet is fast, tasty, and easy for a weeknight dinner. For another take on this recipe and full step photos, see this trusted version at Thai Peanut Skillet Chicken | The Recipe Critic.
Print
Thai Peanut Chicken Skillet
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick, one-skillet meal featuring chicken, bell peppers, and broccoli coated in a creamy peanut sauce, ready in about 20 minutes.
Ingredients
- 1 lb chicken breast, diced
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped peanuts and green onions for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced chicken and cook until browned.
- Add garlic and ginger; sauté until fragrant.
- Stir in peanut butter, soy sauce, and lime juice.
- Add bell pepper and broccoli; cook until tender.
- Season with salt and pepper.
- Serve garnished with chopped peanuts and green onions.
Notes
Serve over rice or noodles, or on a bed of greens for a warm salad. Top with extra chopped peanuts and green onions for crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Thai, chicken, peanut sauce, skillet meal, quick dinner