Go Back
- 1 lb (450g) chicken breast, cut into bite-sized pieces - 2 tablespoons peanut oil - 1 medium onion, diced - 3 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 1 red bell pepper, sliced into strips - 1 cup broccoli florets - ½ cup unsweetened creamy peanut butter - 2 tablespoons low-sodium soy sauce - 1 tablespoon honey (or maple syrup for a vegan option) - 1 tablespoon rice vinegar - 1 teaspoon sriracha (adjust to your spice preference) - ¼ cup chicken broth or water - 4 green onions, thinly sliced (for garnish) - Crushed peanuts (for garnish) - Cooked jasmine rice or quinoa (for serving) This dish shines because of its fresh ingredients. You need quality chicken for a tasty meal. I like to use chicken breast. Cut it into bite-sized pieces for even cooking. You can't forget the vegetables. They add crunch and flavor. I use onion, garlic, ginger, red bell pepper, and broccoli. Each brings its own taste to the dish. Don't overlook the peanut sauce. It’s the star! The sauce has peanut butter, soy sauce, honey, rice vinegar, sriracha, and chicken broth. This mix makes a creamy, tangy sauce that coats the chicken and veggies perfectly. Make sure to have fresh green onions and crushed peanuts ready for garnish. They add a nice touch at the end. Serve the dish with jasmine rice or quinoa for a complete meal. {{ingredient_image_2}} - Heat the peanut oil in a large skillet over medium-high heat until it shimmers. - Carefully add the chicken pieces in a single layer. Sauté them for about 5-7 minutes, stirring now and then. Cook until the chicken turns golden brown and is fully cooked. Remove the chicken and set it aside on a plate. - In the same skillet, add the diced onion, minced garlic, and grated ginger. Cook for about 2-3 minutes. Stir often until the onion becomes translucent and smells great. - Next, add the sliced red bell pepper and broccoli florets. Stir and cook for another 5 minutes. This keeps the veggies tender but still a bit crisp. - In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sriracha, and chicken broth. Mix until smooth and well blended. - Bring the cooked chicken back to the skillet with the sautéed veggies. Pour the peanut sauce over everything. Gently stir to coat all the ingredients in the sauce. Allow it to cook for an extra 2-3 minutes until heated through. - Serve your peanut chicken skillet over a bed of jasmine rice or fluffy quinoa for a filling meal. - For a tasty garnish, sprinkle sliced green onions and crushed peanuts on top for extra flavor and crunch. To keep your chicken juicy, start with fresh, high-quality breast. Cut the chicken into bite-sized pieces for even cooking. I suggest marinating it briefly with soy sauce. This adds flavor and moisture. When you cook, make sure your skillet is hot. This helps to sear the chicken and lock in juices. You can adjust the spice level by adding more sriracha. If you want a milder dish, use less. Sriracha not only adds heat, but also depth. For a twist, try using different sauces. You can swap the peanut butter for almond butter for a new taste. Avoid overcrowding your skillet. If you add too much, the chicken may steam instead of sear. Cook in batches if needed. For your vegetables, time is key. Add them after the chicken is browned. Cook until they are tender but still crisp. This way, you keep the bright colors and nutrients. Pro Tips Use Fresh Ingredients: Fresh vegetables and chicken will enhance the flavors in this dish, making it even more delicious! Adjust Spice Levels: Feel free to modify the amount of sriracha based on your spice tolerance. You can also add chili flakes for extra heat. Peanut Butter Consistency: For a smoother sauce, use creamy peanut butter. If you prefer a chunkier texture, crunchy peanut butter can add an interesting twist. Meal Prep Friendly: This dish can be made in advance and stored in the refrigerator for up to 3 days. Just reheat and enjoy! {{image_4}} You can swap chicken for tofu or tempeh. Both options absorb flavors well. Choose firm tofu for a good texture. Cut it into bite-sized pieces. Cook it in the skillet until golden brown. For a vegan sauce, use maple syrup instead of honey. This keeps it plant-based while still sweet. Feel free to mix in various vegetables. Carrots and snap peas add crunch and color. Seasonal veggies like zucchini or bell peppers can also brighten the dish. Just chop them small to cook evenly. You can use whatever you have on hand. This way, you make it your own. For those avoiding nuts, you can make tasty substitutions. Try sunflower seed butter or tahini for the sauce. Both provide creamy textures without peanuts. You can also use chicken or turkey as protein options. This keeps the meal hearty and satisfying while being nut-free. To keep your leftover peanut chicken skillet fresh, store it in the fridge. Place it in an airtight container. This helps prevent it from drying out or absorbing odors. Leftovers will last for three to four days in the refrigerator. You can reheat your peanut chicken skillet in two ways: microwave or stovetop. For the microwave, place the dish in a safe bowl and cover it. Heat in short bursts, stirring between, until warm. For stovetop, use a skillet over medium heat. Add a splash of water or chicken broth to keep it moist. Stir until heated through. This helps maintain the food's texture and flavor. If you want to freeze your peanut chicken skillet, let it cool first. Then, place it in a freezer-safe container or a zip-top bag. Squeeze out the air to prevent freezer burn. It can stay in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. You can also use the microwave for a quick thaw. After thawing, reheat as mentioned above. This keeps the dish tasting fresh and delicious. To add more heat, use extra sriracha. Start with one teaspoon and taste. You can also include chopped fresh chilies, like jalapeños or bird's eye peppers. If you like a smoky flavor, try smoked paprika. Sprinkle this in during the cooking. Adjust the spice a little at a time to find your perfect heat level. Yes, you can prepare this meal ahead of time. Cook the chicken and veggies, then store them in an airtight container. Keep the peanut sauce separate. This helps keep the texture great. When you’re ready to eat, just reheat everything in a skillet. You can also microwave it, but use a low setting to avoid overcooking. This dish pairs well with jasmine rice or fluffy quinoa. Both grains soak up the sauce nicely. You can also serve it with a simple green salad for freshness. For drinks, try a light iced tea or a crisp white wine. These choices enhance the meal's flavors without overpowering them. This Peanut Chicken Skillet is a flavorful and fun dish. We covered the key ingredients, like chicken, fresh veggies, and a tasty peanut sauce. I shared steps to cook everything just right and tips to enhance flavors. You learned about several variations, great for different diets. Storing leftovers and reheating tips ensure your meal stays fresh. Use these ideas to enjoy your cooking and experiment. This dish can thrill taste buds any night of the week. Dive in and make it your own!

Peanut Chicken Skillet Delight

A delicious and quick skillet dish featuring chicken, vegetables, and a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 tablespoons peanut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 red bell pepper sliced into strips
  • 1 cup broccoli florets
  • 0.5 cup unsweetened creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha
  • 0.25 cup chicken broth or water
  • 4 green onions thinly sliced (for garnish)
  • 1 handful crushed peanuts (for garnish)
  • 1 serving cooked jasmine rice or quinoa (for serving)

Instructions
 

  • In a large skillet, add the peanut oil and heat it over medium-high heat until it shimmers.
  • Carefully add the chicken pieces to the skillet in a single layer. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, introduce the diced onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes, stirring frequently, until the onion turns translucent and fragrant.
  • Incorporate the sliced red bell pepper and broccoli florets into the skillet. Stir and cook for another 5 minutes, allowing the vegetables to become tender yet remain slightly crisp.
  • In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sriracha, and chicken broth until the mixture is completely smooth and well blended.
  • Reintroduce the cooked chicken to the skillet with the sautéed vegetables and pour the prepared peanut sauce over the top. Gently stir to ensure all ingredients are well coated in the sauce. Allow to cook for an additional 2-3 minutes, or until everything is heated through.
  • Serve the fragrant peanut chicken skillet over a bed of cooked jasmine rice or fluffy quinoa for a satisfying meal.
  • For the finishing touch, sprinkle sliced green onions and a handful of crushed peanuts over the dish for an extra burst of flavor and delightful crunch.

Notes

For a vegan option, substitute honey with maple syrup.
Keyword chicken, peanut, quick meal, skillet