Thai Peanut Chicken with Broccoli and Peppers
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This Thai peanut chicken is an easy, one-pan weeknight dinner featuring tender chicken breast and vegetables coated in a bright and fresh, satay-inspired peanut sauce. Made with lime juice, red curry paste, and rice wine vinegar, it has the vibrant, tangy flavors that make Thai peanut dishes so irresistible.
This Thai peanut chicken is all about the sauce. Tender bites of chicken breast, broccoli, and bell peppers are coated in a creamy peanut sauce that’s rich enough to feel comforting yet lively and vibrant, thanks to fresh lime juice, Thai red curry paste, and rice wine vinegar.
If you’re after that bright, tangy Thai peanut flavor rather than a richer, tomato-based sauce like the one in my peanut butter chicken, this recipe delivers. The flavor is reminiscent of the peanut sauce served with Thai satay, with the perfect balance of savory, nutty, tangy, and lightly spicy notes clinging to every bite of chicken and vegetables.
It’s also one of those recipes I keep in my back pocket for busy weeknights. The ingredient list is simple, the cooking time is short, and the payoff is a flavorful dinner that tastes as if far more effort went into it than actually did.
Variations
One of the things I love about this Thai-inspired peanut chicken is how easy it is to customize. The satay-like peanut sauce tastes good on just about everything, making it the perfect recipe for using up whatever vegetables you have on hand.
Here are a few ways to make it your own:
- Make it sweeter: Add a drizzle of honey or maple syrup to the sauce.
- Add more vegetables: Mushrooms, carrots, onions, cauliflower, peas, baby corn, and snap peas all work well.
- Adjust the heat: Use a mild red curry paste for less spice, or add sliced chilis or red pepper flakes for more.
- Finish with fresh herbs: Cilantro, green onions, or Thai basil add a fresh burst of flavor.
What to serve with Thai peanut chicken
Like most Thai-inspired dinners, this one goes well with rice. Go for good old steamed basmati rice or upgrade to some coconut rice. Sprinkle some cilantro on, and dinner is served!
If you’d like a side, make some Asian slaw or a Thai cucumber salad.
How do I store leftover Thai peanut chicken? Store your leftovers in a covered container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. If you need to thin out the sauce when reheating, use a dash of water.
Saucy Thai Peanut Chicken (with broccoli and peppers)
Ingredients
- 4 chicken breasts (cubed)
- 2 tablespoons soy sauce
- 2 tablespoons coconut oil
- 2 bell peppers (cut into strips)
- 1 head broccoli (cut into florets)
- Chopped peanuts and sesame seeds (to serve)
Thai Peanut Sauce
- ½ cup all-natural peanut butter
- ¼ cup low-sodium soy sauce
- ¼ cup fresh lime juice (from 1 ½ limes)
- 2 tablespoons red curry paste
- 2 tablespoons rice wine vinegar
- 2 cloves garlic (very finely minced)
- 1 inch piece of ginger (very finely minced)
- ¾ cup water
Instructions
- Toss the cubed chicken breasts with the soy sauce. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet.4 chicken breasts, 2 tablespoons soy sauce, 2 tablespoons coconut oil
- While the chicken is browning, whisk all the peanut sauce ingredients together in a medium-sized bowl.½ cup all-natural peanut butter, ¼ cup low-sodium soy sauce, ¼ cup fresh lime juice, 2 tablespoons red curry paste, 2 tablespoons rice wine vinegar, 2 cloves garlic, 1 inch piece of ginger, ¾ cup water
- Add the bell peppers and broccoli to the skillet. Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.2 bell peppers, 1 head broccoli
- Serve the chicken with some crushed peanut and sesame seeds over top and dig in!Chopped peanuts and sesame seeds
Video
Nutrition
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i made this recipe first time.. was so easy and tasty. will defo be making this again
Loved this!! Added half a can of coconut milk. Great easy weeknight dinner!