5 from 15 votes
Thai Chicken Peanut Rice Skillet
The Thai Chicken Peanut Rice Skillet is a one-pan meal combining tender chicken breast with long-grain rice and fresh vegetables like shredded carrot, cabbage, and red bell pepper. The dish is finished with a tangy, slightly spicy peanut sauce and garnished with peanuts and cilantro for added texture and flavor complexity. It offers a balanced combination of savory, sweet, and citrus notes.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
Calories:
333 kcal
Course:
Main Course
Cuisine:
Thai, American
Ingredients
- 1 pound chicken breast ,cut into 1" pieces
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce ,divided
- 1 clove garlic ,minced
- 2 cups long-grain rice can use white or brown, uncooked
- 3 1/2 cups water
- 1 lime ,juiced
- 1/2 cup carrot shredded
- 1/2 cup cabbage shredded
- 1/2 cup red bell pepper sliced
- 1 1/2 cups mixed greens packed, Organicgirl Rebel Greens brand
For the peanut sauce
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 lime juiced
- 1/2 teaspoon red pepper flakes
- 1/2 cup peanut butter
- 1 tablespoon water ,plus more as needed
- peanuts ,for garnish
- cilantro ,for garnish
Instructions
- In a 12” pan or skillet, heat oil over medium heat. Add one tablespoon soy sauce. Add chicken to pan and cook until brown on both sides (doesn't need to be cooked through). Stir in garlic and cook one additional minute.
- Add rice, water, lime juice, carrots, cabbage and bell pepper to the skillet. Bring to a boil, reduce heat to low and cover with a lid. Cook for 18 minutes.
- Add greens and remaining 2 tablespoons of soy sauce, stir and cook for an addition three to five minutes, until rice is cooked through and greens are wilted.
- To make the peanut sauce, whisk together the soy sauce, honey, lime juice, red pepper flakes and peanut butter. Add water, 1 tablespoon at a time, until desired consistency is reached.
- Drizzle peanut sauce over rice, garnish with peanuts and cilantro. Enjoy!
Cup of Yum
Notes
- You may omit the chicken to make a vegetarian version by starting with the rice and vegetables in step 2.
Nutrition Information
Calories
333kcal
(17%)
Carbohydrates
26g
(9%)
Protein
25g
(50%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
47mg
(16%)
Sodium
790mg
(33%)
Potassium
250mg
(5%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1650IU
(33%)
Vitamin C
42.9mg
(48%)
Calcium
30mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 333
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 790mg | 33% |
| Potassium | 250mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1650IU | 33% |
| Vitamin C | 42.9mg | 48% |
| Calcium | 30mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.