Savory Thai Peanut Chicken Skillet

Discover the vibrant flavors of Thailand with our Savory Thai Peanut Chicken Skillet recipe! In just 35 minutes, you can create a nutritious meal that serves four, featuring tender chicken thighs and a colorful mix of fresh vegetables all coated in a creamy peanut sauce. This simple yet delicious dish is perfect for busy weeknights or gatherings with friends. Join us on this culinary adventure as you bring the essence of Thai cuisine to your kitchen. Enjoy a delightful blend of savory, sweet, and aromatic tastes in every bite!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

2 tablespoons vegetable oil

1 tablespoon fresh ginger, grated

3 cloves garlic, minced

1 red bell pepper, sliced into thin strips

1 cup snap peas, trimmed and halved if large

1 cup carrots, julienned or cut into thin matchsticks

1/4 cup creamy peanut butter

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup (for a vegan option)

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

1 teaspoon sriracha (or more for extra heat)

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Cooked jasmine or brown rice, for serving

Crushed peanuts, for garnish

Instructions

Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the diced chicken thighs, and season generously with salt and pepper. Sauté the chicken for about 5-7 minutes, or until it is browned on all sides and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

Sauté the Vegetables: Using the same skillet, add the grated ginger and minced garlic. Sauté for approximately 30 seconds until fragrant, stirring continuously to avoid burning. Next, add the sliced red bell pepper, snap peas, and julienned carrots. Cook for about 3-4 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Make the Sauce: While the vegetables are cooking, in a medium bowl, combine the creamy peanut butter, low-sodium soy sauce, honey (or maple syrup), rice vinegar, fresh lime juice, and sriracha. Whisk together until the mixture is smooth and creamy, ensuring all the ingredients are well incorporated.

Combine Ingredients: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared peanut sauce over the mixture. Stir well until all the ingredients are evenly coated in the sauce. Cook for an additional 2-3 minutes over medium heat to allow the flavors to meld together and the sauce to slightly thicken.

Garnish and Serve: Remove the skillet from the heat and stir in the chopped green onions and cilantro. Serve the savory Thai peanut chicken skillet over a generous bed of cooked jasmine or brown rice. For added crunch and flavor, garnish with crushed peanuts and serve with an extra lime wedge on the side for squeezing.

Prep Time, Total Time, Servings: 10 mins | 25 mins | Serves 4