Thai Peanut Chicken and Veggies
A delicious blend of tender chicken, vibrant vegetables, and a creamy peanut sauce that brings the flavors of Thailand to your table.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, cut into bite-sized pieces
- (2 tbsp) vegetable oil
- (1) bell pepper, sliced
- (1) carrot, julienned
- (1) zucchini, sliced
- (1) onion, sliced
- (2 cloves) garlic, minced
- (1 tbsp) fresh ginger, minced
- (1/4 cups) soy sauce
- (1/4 cups) creamy peanut butter
- (2 tbsp) honey
- (1 tbsp) rice vinegar
- (1/4 cups) chicken broth
- (1/4 tsp) crushed red pepper flakes (optional)
- (1/4 cups) chopped green onions (for garnish)
- (1/4 cups) chopped peanuts (for garnish)
Instructions
- 1
In a large skillet, heat the (2 tbsp) vegetable oil over medium-high heat.
- 2
Add the (1 lb) chicken breast pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
In the same skillet, add the (1) sliced bell pepper, (1) julienned carrot, (1) sliced zucchini, and (1) sliced onion. Sauté the vegetables for about 5 minutes until they start to soften.
- 4
Add the (2 cloves) minced garlic and (1 tbsp) minced ginger to the skillet and cook for an additional minute, stirring frequently.
- 5
In a bowl, whisk together (1/4 cup) soy sauce, (1/4 cup) creamy peanut butter, (2 tbsp) honey, (1 tbsp) rice vinegar, and (1/4 cup) chicken broth until smooth.
- 6
Pour the peanut sauce over the sautéed vegetables, then add the cooked chicken back to the skillet. Stir to combine everything and cook for another 2-3 minutes, allowing the sauce to thicken slightly. If desired, sprinkle in (1/4 tsp) crushed red pepper flakes for extra heat.
- 7
Serve the Thai peanut chicken and veggies in bowls, garnished with (1/4 cup) chopped green onions and (1/4 cup) chopped peanuts.
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