Thank you to organicgirl for sponsoring this post!
Thai Chicken Peanut Rice Skillet is an easy one pot meal that cooks in less than 30 minutes! It’s packed with red bell peppers, carrots, cabbage, baby bok choy, chicken, rice and a creamy peanut sauce.
You asked for more easy skillet dinners and I listened. This recipe was in the works for quite some time. I knew that I wanted to create a one pot meal based on my favorite thai chicken peanut flavors. Thai Chicken Peanut Rice Skillet cooks in one pot and is made with the fresh flavors including carrots, cabbage, peanuts, bell peppers, chicken, cilantro and lime. It’s easy to prep and will be on your dinner table in less than 30 minutes!
How to make Thai Chicken Peanut Rice Skillet
Thai Chicken Peanut Rice Skillet combines all of my favorite flavors from meals like Thai Chicken Noodles and Zucchini Noodle Pad Thai Salad. Sauté chicken in a skillet with sesame oil and soy sauce. Then add carrots, cabbage, red bell pepper, rice, soy sauce and lime juice. Simmer for 18 minutes and then add fresh organicgirl Rebel Greens. The greens are baby bok choy leaves – an excellent source of vitamin C with a mild taste and texture. They cook really fast so this rice skillet is an easy way to sneak greens into your diet.
How to cook baby bok choy
Baby bok choy cooks in less than 3 minutes! Add it during the last three minutes of cooking to your favorite meal or sauté it in a skillet with other fresh veggies. Remove from the heat when the leaves are bright green but wilted. The best part about greens is that you can generally substitute any greens for any other variety. While I love the organicgirl Rebel Greens in this rice skillet recipe, you can also use organicgirl SUPERGREENS!, Protein Greens or any of your other favorite organicgirl greens.
How to make Thai Peanut Sauce
Thai Peanut Sauce is made with a few simple ingredients including soy sauce, honey, lime juice, red hot pepper flakes and peanut butter. Simply whisk all of the ingredients together in a bowl and add water, a tablespoon at a time, until the desired consistency is reached. This sauce can be used in a variety of recipes or even for dipping.
How to cook rice in a skillet
Rice is versatile and can be cooked in a skillet on its own or with other ingredients. Everything for this recipe cooks in one pan. Yes, even the rice! In step 2, add the rice and the other vegetables to the skillet with the liquid. Bring to a boil, cover with a lid and reduce heat to low. The rice will cook over a low simmer.
Introducing more greens to your diet doesn’t mean that you have to eat more boring salads or green smoothies. You can create delicious, fun and unique salads and also add greens to every day meals like this rice skillet. It’s just as easy as throwing in a handful of greens during the last few minutes of cooking. Organicgirl makes eating more greens easy. With their assortment of over one dozen greens available at your local grocery store, you will never get tired of eating greens.
Do you love leafy greens? Sign up for my newsletter and receive a free eCookbook featuring breakfast, lunch dinner and snack recipes packed with leafy greens. Download the book, print it out and add more leafy greens to your diet every single day of the week. Sign up for my newsletter HERE!
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Thai Chicken Peanut Rice Skillet
Thai Chicken Peanut Rice Skillet is an easy one pot meal that cooks in less than 30 minutes! It's packed with red bell peppers, carrots, cabbage, baby bok choy, chicken, rice and a creamy peanut sauce.
- 1 pound chicken breast ,cut into 1" pieces
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce ,divided
- 1 clove garlic ,minced
- 2 cups uncooked long-grain rice (can use white or brown)
- 3 1/2 cups water
- 1 lime ,juiced
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/2 cup sliced red bell pepper
- 1 1/2 cups packed organicgirl Rebel Greens
For the peanut sauce
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 limes ,juiced
- 1/2 teaspoon red hot pepper flakes
- 1/2 cup peanut butter
- 1 tablespoon water ,plus more as needed
- peanuts ,for garnish
- cilantro ,for garnish
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!
*You can omit the chicken in this recipe, if desired. Start with step 2.
Nutrition InformationCalories: 333, Fat: 14g, Saturated Fat: 3g, Cholesterol: 47mg, Sodium: 790mg, Potassium: 250mg, Carbohydrates: 26g, Fiber: 3g, Sugar: 7g, Protein: 25g, Vitamin A: 33%, Vitamin C: 52%, Calcium: 3%, Iron: 8%
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Other easy dinner recipes with fresh greens:
- Asian Chicken Meatball Lettuce Wraps
- One Pot Lemon Chicken Spinach and Asparagus Orzo
- Roasted Sweet Potato, Beet, Apple and Quinoa Salad
- Cilantro Lime Chicken Teriyaki Stir Fry
Organicgirl sponsored this post. As always, all opinions are my own. This post contains affiliate links.