Thai Peanut Skillet Chicken

A 30 minute one skillet meal that is full of amazing flavor and veggies! The thai peanut sauce glazes the chicken perfectly and this will be a hit for dinner!

Thai Peanut Skillet Chicken with lime and other vegetables.

I love one skillet meals. It sure has been busy around our house the last few weeks. Between scouts, basketball games, practices, piano lessons, and a busy toddler, we always seem like we are on the go! The great thing about this meal is that it was ready in just 30 minutes.

I still love to have a delicious and hearty meal for my family when we are so busy. This meal is quick and easy and the flavor is incredible!

Thai Peanut Skillet Chicken with lime and other fresh vegetables.

I especially LOVE the thai peanut glaze on this chicken. It thickens up and coats the chicken perfectly adding such amazing flavor. But how can you go wrong with a soy sauce, peanut, garlic, lime glaze that coats the chicken perfectly? You just can’t. My mind was seriously blown with with the first bite!

We all loved this meal and I know that your family will too!

Thai Peanut Skillet Chicken on a white plate with lime and other fresh vegetables.

 

Thai Peanut Skillet Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 4 Servings

A 30 minute one skillet meal that is full of amazing flavor and veggies! The Thai peanut sauce glazes the chicken perfectly and this will be a hit for dinner!

Course Dinner, Main Course
Cuisine American

Ingredients

  • 4 thighs chicken bone in and skin on (You can also use boneless chicken breasts)
  • 1 Tablespoon Oil
  • 1 Large Carrot sliced
  • 1 Red Bell Pepper sliced thin
  • 1 Orange Bell Pepper sliced thin

Thai Peanut Glaze:

  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1/4 cup peanut butter
  • 2 tablespoons white vinegar
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • Juice of one lime

For serving:

  • 1 cup steamed snow peas
  • Red pepper flakes
  • green onions

Instructions

  1. In a medium sized skillet, heat oil over medium high heat in a large skillet. Cook the chicken on each side for about 7-10 minutes. Add the peppers and continue to cook until they become tender and chicken reads 165 degrees with a thermometer. Remove the chicken and veggies and set aside on a plate.
  2. Add the soy sauce, water, peanut butter, white vinegar, brown sugar, garlic and lime juice. Whisk until it comes to a boil and reduce heat. Add chicken and veggies back to the skillet and let simmer for another 3-5 minutes.
  3. Serve with steamed snow peas, red pepper flakes, and green onions over rice if desired.

Nutrition Facts

Serves: 4

Calories198kcal (10%)Carbohydrates17g (6%)Protein7g (14%)Fat12g (18%)Saturated Fat2g (10%)Cholesterol1mgSodium902mg (38%)Potassium359mg (10%)Fiber3g (12%)Sugar12g (13%)Vitamin A4677IU (94%)Vitamin C92mg (112%)Calcium33mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Chicken

Comments

Leave a reply
  1. I noticed you’re not putting total carbs and fiber in the nutritional facts and some don’t have them at all, like the Thai Peanut Skillet Chicken and Skinny Lemon Bars.

    1. I suggest using My Fitness Pal for full nutritional information. I usually don’t like to put the nutritional info on my recipes because it all can vary.

  2. I made this tonight for my son and I. It was delicious! I love the peanut sauce, it was very tasty. I topped ours with cilantro (cause I had some in my refrig and I love it and chopped peanuts.) Thanks!

  3. I don’t do reviews, but I had to write to let everyone know how good this recipe is! We used cubed boneless chicken breasts and cut back a bit on the soy sauce due to the sodium, also added 1/8 tsp of red pepper flakes to the glaze sauce mix to give it a bit more overall spice. Clear, concise instructions. Try it, you won’t be sorry.

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