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Recipe by:

Sara Crocker

Delicious Thai Peanut Skillet Chicken

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • Salt and pepper, to taste
  • 2 Tbsp. vegetable oil, divided
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • ⅓ cup creamy peanut butter
  • 1 cup coconut milk
  • 2 Tbsp. soy sauce
  • 2 Tbsp. lime juice
  • Optional: chopped peanuts and green onions for garnish
  • Cooked rice, for serving

Equipment

  • Cast-iron skillet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.