This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
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!
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!
Pin this now to find it later
Pin It
Thai Peanut Skillet Chicken
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m assuming carrots are cooked along with the peppers.
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.
I just made this with cubed boneless chicken breast and it was Delish!! Great recipe!!!
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!
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.
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.