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Terrific Thai Peanut Chicken One-Pot: 550 Calorie Dinner

Thai Peanut Chicken One-Pot
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Make this incredible Thai Peanut Chicken One-Pot dinner tonight. It brings spicy, savory, and slightly sweet flavors together in one easy pan. You will love the simplicity and the bold taste.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Sriracha (adjust for your spice level)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 cup chopped red bell pepper
  • 1 cup broccoli florets
  • Cooked rice or noodles, for serving
  • Chopped peanuts and fresh cilantro, for garnish

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set it aside.
  2. Add the chopped onion to the skillet and cook until soft, about 3-4 minutes.
  3. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, Sriracha, coconut milk, and chicken broth until smooth. This is your sauce.
  5. Pour the peanut sauce into the skillet. Bring the sauce to a gentle simmer, stirring constantly.
  6. Return the browned chicken to the skillet. Reduce the heat to medium-low.
  7. Add the red bell pepper and broccoli florets. Stir to coat everything in the sauce.
  8. Cover the skillet and let it simmer for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
  9. Taste the sauce and adjust Sriracha or honey as needed.
  10. Serve immediately over cooked rice or noodles. Garnish generously with chopped peanuts and fresh cilantro.

Notes

  • For a thicker sauce, let it simmer uncovered for the last 5 minutes of cooking.
  • If you prefer, you can use chicken thighs instead of breasts. Adjust cooking time slightly.
  • Use tamari instead of soy sauce to make this dish gluten-free.
  • This recipe is inspired by the balance of sweet, sour, salty, and spicy flavors we love to create at Savory Skies.

Nutrition

Find it online: https://savoryskies.com/thai-peanut-chicken-one-pot-spicy-dinner/