Ready in: 30 minutes · Serves: 4 · Technique: Skillet Cooking · Storage: 3 days in the refrigerator.Quick Answer
This Thai Peanut Skillet Chicken combines tender chicken with vibrant vegetables in a creamy peanut sauce, all cooked in one skillet for a quick and satisfying meal.As the days grow shorter and the air turns crisp here in New York City, I find myself daydreaming about cozy dinners that are both comforting and packed with flavor. With Thanksgiving and Christmas just around the corner, I've been inspired to create dishes that embrace a warm, vibrant palette-like this delicious Thai Peanut Skillet Chicken. This dish is not only quick to make but also perfect for those busy evenings leading up to the holiday season when time is of the essence. Let me take you through the steps to create this gorgeous meal that will transport your taste buds straight to Southeast Asia.
A Cozy Dinner for the Holiday Season
Why You'll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights.
- Deliciously rich and creamy sauce that pairs beautifully with chicken and vegetables.
- Packed with vibrant flavors that will transport your taste buds straight to Southeast Asia.
- Customizable with your favorite veggies and optional garnishes for added texture and flavor.
- Leftovers store well and reheat beautifully for a convenient meal later in the week.
Ingredients
Gather these simple ingredients to make this delightful dish.
- 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ⅓ cup creamy peanut butter (I prefer Skippy or Jif)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- Optional: chopped peanuts and green onions for garnish
- Cooked rice, for serving
How to Make Thai Peanut Skillet Chicken (Step-by-Step)
Follow these easy steps to create a flavorful and comforting meal.
Step 1: Season and Sear
Start by generously seasoning your chicken pieces with salt and pepper. Heat 1 tablespoon of vegetable oil in a large 10-inch cast-iron skillet over medium-high heat. The oil should shimmer slightly in the pan. Once it's hot, add the chicken in a single layer. Sear for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The enticing aroma of seared meat should fill your kitchen-a prelude to the delightful meal you're about to create.
Step 2: Sauté the Veggies
Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add the remaining tablespoon of oil. Toss in the red bell pepper and snap peas. Sauté for about 3-4 minutes until they are vibrant and slightly tender. The snap peas should be crisp and the bell pepper, fragrant and colorful-such a beautiful sight!
Step 3: Make the Sauce
Next, add the minced garlic and ginger to the skillet, stirring until fragrant-this usually takes about 30 seconds. Now, it's time to bring in the star of the show: the sauce. Lower the heat and stir in the creamy peanut butter, followed by the coconut milk, soy sauce, and lime juice. Whisk everything together until the mixture is glossy and fully combined. You'll want to immerse your senses in the nutty aroma that wafts through the air; it's simply irresistible.
Step 4: Combine and Serve
Return the chicken to the skillet, coating it in the luscious sauce. Let it simmer for a few minutes, allowing the flavors to meld beautifully. This is where patience pays off! Once everything is adequately heated through, serve the Thai Peanut Skillet Chicken over a fluffy bed of rice. Don't forget to sprinkle it with chopped peanuts and green onions for that satisfying crunch.
Common Mistakes to Avoid
- Crowding the Pan: Don't overcrowd the skillet when searing the chicken. This can lead to steaming rather than browning, resulting in less flavor.
- Overcooking the Veggies: Make sure to keep an eye on the veggies. Overcooking can make them lose their vibrant color and crunchy texture.
- Skipping the Whisking Step: Failing to whisk the sauce thoroughly can lead to clumps of peanut butter. Trust me-smooth is the way to go!
Tips and Tricks for Success
- Serve your Thai Peanut Skillet Chicken with a side of steamed jasmine rice for an authentic touch.
- For added flavor, consider drizzling a bit of sesame oil on top before serving.
- If you love spice, add a pinch of red pepper flakes to the sauce for a nice kick!
Variations
- Substitute chicken thighs with shrimp or tofu for a different protein option.
- Use almond butter instead of peanut butter for a nut-free alternative.
- Replace coconut milk with chicken broth for a lighter sauce.
- Add extra vegetables like broccoli or carrots for more color and nutrition.
How to Serve
- Over a fluffy bed of rice for complete harmony of flavors.
- Garnished with chopped peanuts and green onions for added texture.
- With fresh lime wedges on the side to squeeze over before enjoying.
Make Ahead and Storage
- Make Ahead: You can season and marinate the chicken a few hours in advance for enhanced flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dish reheats beautifully in the microwave-just be sure to cover it to prevent any splatters.
- Freezing: Not recommended, as the sauce may separate upon thawing.
Recipe Notes / What I Learned
This recipe reminded me of how a simple, straightforward dish can come alive with the right balance of flavors. I also learned that a good quality peanut butter truly elevates the sauce, giving it a rich, authentic taste that will have everyone asking for your secret.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~400 calories · 25g protein · 30g carbs · 25g fat
Recipe by:
Delicious Thai Peanut Skillet Chicken
Ingredients
Equipment
Method
- Start by generously seasoning your chicken pieces with salt and pepper. Heat 1 tablespoon of vegetable oil in a large cast-iron skillet over medium-high heat. Once it’s hot, add the chicken in a single layer. Sear for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add the remaining tablespoon of oil and toss in the red bell pepper and snap peas. Sauté for about 3-4 minutes until they are vibrant and slightly tender.
- Add the minced garlic and ginger to the skillet, stirring until fragrant—this usually takes about 30 seconds. Stir in the creamy peanut butter, followed by the coconut milk, soy sauce, and lime juice. Whisk everything together until fully combined.
- Return the chicken to the skillet, coating it in the sauce. Let it simmer for a few minutes, allowing the flavors to meld beautifully. Serve the Thai Peanut Skillet Chicken over a fluffy bed of rice, garnished with chopped peanuts and green onions.
Notes
FAQs
1. Can I use chicken breasts instead of thighs for this recipe?
Yes, you can use boneless, skinless chicken breasts instead of thighs. Just ensure they are cut into bite-sized pieces for even cooking.
2. What can I substitute for coconut milk?
If you don't have coconut milk, you can use regular milk or a dairy-free alternative such as almond milk. Keep in mind that the flavor will change slightly.
3. Is this dish spicy?
This recipe is not inherently spicy, but you can add red pepper flakes or sriracha to the sauce for added heat if desired.
4. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce in advance. Store them separately in the refrigerator and combine them when you're ready to serve.
5. How long does leftovers last in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave.
