Description
A savory and slightly spicy skillet dish with tender chicken, crisp vegetables, and a creamy peanut sauce. This one-pan meal is packed with flavor and perfect for a weeknight dinner or meal prep.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil (or your choice of oil)
- 1 red bell pepper, thinly sliced
- 1 zucchini, chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
- 1/4 cup peanut butter (smooth or chunky)
- 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or maple syrup for a healthier option)
- 1 teaspoon sriracha (optional for heat)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Crushed peanuts and lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and browned on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, red bell pepper, zucchini, and garlic. Sauté for 4-5 minutes until the vegetables are tender but still crisp. Add the ginger (if using) and cook for another 1-2 minutes.
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and sriracha (if using) until smooth and well combined. Add a splash of water if the sauce is too thick.
- Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables, stirring to coat everything evenly. Let the mixture simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Remove from heat and garnish with fresh cilantro, crushed peanuts, and lime wedges. Serve with rice, quinoa, or over greens for a complete meal.
Notes
- For a gluten-free option, substitute soy sauce with coconut aminos.
- You can adjust the spice level by omitting or adding more sriracha.
- This dish can also be served over noodles for variety.
- Leftovers make for excellent meal prep and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
