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!
Servings: 4 Servings
Ingredients
- 4 bone-in, skin-on chicken thighs, or boneless chicken breasts
- 1 tablespoon olive oil
- 1 large sliced carrot
- 1 medium thinly sliced red bell pepper
- 1 thinly sliced orange bell pepper
Thai Peanut Glaze
- ¼ cup soy sauce
- ½ cup water
- ¼ cup peanut butter
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 2 minced garlic cloves
- 1 juiced lime
- 1 cup steamed snow peas, for serving
- red pepper flakes, for garnish
- green onions, for garnish
Instructions
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Cook 4 bone-in, skin-on chicken thighs, on each side for about 7-10 minutes. The chicken should reads165 degrees Fahrenheit with a thermometer.
- Add 1 large sliced carrot, 1 medium thinly sliced red bell pepper, 1 thinly sliced orange bell pepper. Continue to cook until the vegetables become tender. Remove the chicken and veggies and set aside on a plate.
- Returning to the same skillet, add ¼ cup soy sauce, ½ cup water, ¼ cup peanut butter, 2 tablespoons white vinegar, 2 tablespoons brown sugar, 2 minced garlic cloves, and 1 juiced lime. 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.
- Serve with 1 cup steamed snow peas,, red pepper flakes, and green onions, over rice if desired.
Nutrition
Calories: 517kcal | Carbohydrates: 20g | Protein: 30g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1010mg | Potassium: 681mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5258IU | Vitamin C: 97mg | Calcium: 58mg | Iron: 3mg
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