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–+ servings
Peanut Chicken with rice in a dinner bowl

20-Minute Thai Peanut Chicken (with broccoli and peppers)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
This Thai peanut chicken combines chicken, broccoli, and bell peppers with a rich peanut sauce flavored with lime, ginger, garlic, and red curry paste. Ready in about 20 minutes, it's a quick and satisfying dinner that's perfect served over rice.

Ingredients

Thai Peanut Sauce

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
    A hand stirs cooked, cubed chicken pieces in a stainless steel skillet with a wooden spatula.
  • 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 Thai curry paste, 2 tablespoons rice wine vinegar, 2 cloves garlic, 1 inch piece of ginger, ¾ cup water
    A hand stirs a reddish-brown liquid with chunks in a Pyrex measuring cup on a marble surface.
  • 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
    Chicken, broccoli, and red bell pepper are being stirred with a wooden spoon in a pan on a stovetop.
  • Serve the chicken with some crushed peanut and sesame seeds over top and dig in!
    Chopped peanuts and sesame seeds
    A bowl of white rice with stir-fried chicken, broccoli, red bell peppers, peanuts, and sesame seeds, held by two hands over a marble surface.

Notes

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.
Serving: 1 serving = ¼ of the recipe, Calories: 590kcal, Carbohydrates: 26g, Protein: 41g, Fat: 39g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 1189mg, Potassium: 1389mg, Fiber: 8g, Sugar: 9g, Vitamin A: 4033IU, Vitamin C: 219mg, Calcium: 131mg, Iron: 3mg