Save It This Thai peanut chicken skillet is the ultimate weeknight meal for busy days when you crave takeout flavors at home but want something easy and healthy. Juicy chicken, crunchy vegetables, and a creamy peanut sauce come together in minutes and pile up beautifully over a steamy bowl of rice.
The first time I whipped this up was on a busy Thursday after work and now it has become my anytime fix for Thai food cravings when I do not want delivery. Every time I make it the kitchen smells amazing and dinner disappears fast.
Ingredients
- Chicken breast: fresh and lean cooks quickly and soaks up flavor easily try to get organic or free range if possible
- Snap peas: for crisp texture and bright color pick ones that are bright green and snap easily
- Red bell pepper: juicy and sweet with a pop of color look for firm unblemished peppers
- Thai peanut sauce: creamy and bold you can use a store version or make your own with peanut butter and soy sauce check for real peanuts as the first ingredient in store brands
- Cooked rice: fluffy white or jasmine works best prepare ahead or use leftover rice for speed
- Fresh cilantro: a bright herbal touch that makes the dish pop optional but recommended use leaves that are fragrant and green
Instructions
- Prep the Chicken:
- Dice chicken breasts into bite sized cubes and pat them dry with paper towels so they brown well in the pan instead of steaming
- Sauté the Chicken:
- Heat a tablespoon of oil in a large skillet over medium high and add the chicken once the pan is hot stir often for about six to eight minutes until the pieces turn golden and are cooked through no pink should remain inside test the biggest piece to be sure
- Add Vegetables:
- Toss snap peas and sliced red bell pepper into the skillet keep stirring for three to four minutes until the vegetables are bright and mostly tender but still crunchy they should not get mushy
- Add the Sauce:
- Turn the heat to low and pour in the peanut sauce stir gently to coat everything well let it simmer one to two minutes just until warmed through do not let it boil
- Serve it Up:
- Spoon the chicken and vegetables over bowls of steaming hot cooked rice top with fresh cilantro if you like and dig in while it is all piping hot
Save It My favorite thing to add here is fresh cilantro chopped right at serving it brings brightness to every bite and always reminds me of the first time my kids got excited watching me toss herbs over a colorful skillet like confetti this dish always brings happy chatter to weeknight dinners
Storage Tips
Leftovers keep well in a sealed container in the fridge for up to three days. Warm gently over the stove or microwave splash a tiny bit of water in before reheating to keep everything moist. If you use homemade sauce remember to store sauce separately if possible for the best texture.
Ingredient Substitutions
Boneless chicken thighs work in place of breast for more juiciness just cook a few minutes longer. Try broccoli florets baby corn or even thinly sliced carrots if snap peas are not on hand. For gluten free swap peanut sauce with a certified GF variety or make your own with tamari instead of soy sauce.
Serving Suggestions
Spoon over jasmine rice or coconut rice for extra fragrance. For a lower carb version use cauliflower rice or try over salad greens for a peanut chicken salad. This skillet pairs beautifully with a crisp cucumber salad or quick pickled veggies for contrast.
Cultural Context
Thai cuisine is famous for its harmony of sweet salty sour and spicy flavors. Peanut sauce is actually more common in Indonesian and Malaysian cooking but has become beloved in Thai restaurant dishes outside of Thailand. My kids now call this peanut chicken and think it is magic that you can make favorite takeout so quickly at home.
Seasonal Adaptations
In spring swap snap peas for asparagus spears chopped into bites. Summer bell peppers of any color and zucchini work brilliantly. Fall or winter add roasted sweet potatoes or butternut squash for hearty texture.
Save It This dish brings quick comfort and is a fantastic way to enjoy takeout flavors at home. Try it once and you’ll want it on repeat all year long.
Recipe FAQs
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work well. Simply dice and cook until fully done before adding vegetables.
- → Is the peanut sauce spicy?
Most store-bought peanut sauces are mild. Add sriracha or chili flakes for extra heat if you like.
- → Can I substitute rice with something else?
Absolutely. Quinoa or cooked noodles both make excellent alternatives to rice in this dish.
- → Is this dish suitable for meal prep?
Yes, it keeps well refrigerated in airtight containers for up to three days. Reheat gently before serving.
- → What vegetables can I add or swap?
Try adding broccoli, carrots, or baby corn for extra color and crunch alongside the snap peas and bell pepper.
- → How do I make the peanut sauce at home?
Combine peanut butter, soy sauce, lime juice, honey, and a touch of water. Whisk to achieve a smooth consistency.