How To Make Thai Peanut Skillet Chicken
Carrots, bell peppers, beans and more are cooked along with this skillet chicken. They’re all flavored with a Thai-inspired peanut butter glaze.
Serves:
Ingredients
- 4chicken thighs,(bone in and skin on)
- 1tbspoil
- 1largecarrot,sliced
- 1red bell pepper,sliced thin
- 1orange bell pepper,sliced thin
For Thai Peanut Glaze:
- ¼cupsoy sauce
- ½cupwater
- ¼cuppeanut butter
- 2tbspwhite vinegar
- 2tbspbrown sugar
- 2clovesgarlic,minced
- juice of one lime
For serving:
- 1cupsnow peas,steamed
- red pepper flakes
- green onions
Instructions
-
In a medium sized skillet, heat oil over medium high heat in a large skillet. Cook the chicken on each side for about 7 to 10 minutes.
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Add the peppers and continue to cook until they become tender and chicken reads 165 degrees F with a thermometer. Remove the chicken and veggies and set aside on a plate.
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Add the soy sauce, water, peanut butter, white vinegar, brown sugar, garlic and lime juice. Whisk until it comes to a boil and reduce heat.
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Add chicken and veggies back to the skillet and let simmer for another 3 to 5 minutes.
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Serve with steamed snow peas, red pepper flakes, and green onions over rice if desired.
Nutrition
- Calories: 639.35kcal
- Fat: 44.34g
- Saturated Fat: 10.71g
- Trans Fat: 0.19g
- Monounsaturated Fat: 19.83g
- Polyunsaturated Fat: 9.86g
- Carbohydrates: 24.03g
- Fiber: 5.23g
- Sugar: 11.63g
- Protein: 38.77g
- Cholesterol: 189.14mg
- Sodium: 1054.50mg
- Calcium: 77.23mg
- Potassium: 865.70mg
- Iron: 3.11mg
- Vitamin A: 302.67µg
- Vitamin C: 111.71mg
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