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.
Servings: 6
Ingredients
- 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
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!
Video
Notes
*You can omit the chicken in this recipe, if desired. Start with step 2.
Nutrition
Calories: 333kcal | Carbohydrates: 26g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 790mg | Potassium: 250mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1650IU | Vitamin C: 42.9mg | Calcium: 30mg | Iron: 1.4mg