Thai Skillet Chicken
I love Thai food. And I really love chicken satay. It’s so nice to see peanut butter get used in something beyond PB&J sandwiches. Let your inner child enjoy some grown up tastes with this crowd-pleasing one skillet dish that cooks up in less than 30 minutes! This dish is perfect with chicken, but if you’re vegetarian you could easily use tofu instead and cut the cooking time by 10-15 minutes! If you like it spicy, top the finished dish with extra chili flakes.
salt and pepper, to taste
1 tablespoon oil
1 large carrot, sliced thin
1 small yellow onion, halved and sliced thin
1 orange bell pepper, sliced thin
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon lime juice
1/2 teaspoon red pepper flakes, optional
1/4 cup peanut butter
1 cup water
1 cup steamed sugar snap peas, for serving
2 green onions, sliced thin for serving
1 lime, cut into wedges for serving
- Season the chicken with salt and pepper. Dry off any excess moisture.
- In a high walled skillet heat the oil on medium high heat. Place the chicken in skin side down and cook for 7-10 minutes until the skin browns. Flip the chicken and add the carrots, onions, pepper, and garlic. Allow to cook while you mix the sauce
- Stir together the brown sugar, soy sauce, white vinegar, lime juice, and red pepper flakes. Whisk into the peanut butter. Pour over the chicken. Add the cup of water and stir to combine. Place a lid on the skillet and cook another 10-12 minutes until a thermometer reads 165°F when stuck into the thickest part of the chicken.
- Remove from heat and toss with the snap peas. Top with sliced green onions and serve with lime wedges.