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Thai Peanut Chicken & Veggie Bowls

I have been crazy about my one pot meals the last couple weeks, why just last week I published my One Pot Southwest Quinoa. It is so nice to throw everything into one pot and boom dinner is ready. So today I am sharing a fun take on Pad Thai. I originally had the mindset that I wanted to make zoodle (zucchini noodles) pad thai, when developing the recipe I had a bunch of veggies, chicken, and zoodles ready to go. As I began to cook I realized that I had definitely cut up way to many vegetables, so many there wasn’t even room for the zoodles, and guess what? It was so stinking delicious, with a little modification Thai Peanut Chicken & Veggie Bowls were born.

These Thai Peanut Chicken & Veggie Bowls are full of protein, healthy vegetables, and a light & delicious sauce. Ready to go in about 20 minutes it is hard to think of a reason to not want to make these for dinner this week!

Thai Peanut Chicken & Veggie Bowls

Thai Peanut Chicken & Veggie Bowls

Thai Peanut Chicken & Veggie Bowls

TIPS & TRICKS:

  • Feel free to use precut cabbage and carrots
  • You can totally switch up the vegetables if you feel inspired to do so
  • This sauce is pretty light, if you want to spice it up more add more sriracha or a pinch of crushed red pepper flakes, make sure to squeeze some freshly cut lime on top, I think that really adds to the flavor
A bowl of Thai Peanut Chicken and Veggies

Thai Peanut Chicken & Veggie Bowls

Yield: serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

easy and healthy, these bowls are full of chicken, vegetables, and a delicious Thai Peanut Sauce

Ingredients

  • 2 pounds chicken breast, sliced into strips
  • 2 teaspoons olive oil
  • 4 cups chopped cabbage (about 1/3 a large cabbage)
  • 1 cup grated carrot (about 3 medium carrots)
  • 1 red bell pepper, sliced
  • 4-5 green onions, sliced (plus more for serving)
  • 1 cup bean sprouts (plus more for serving)
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1 tablespoon honey
  • 1-2 teaspoons sriracha, plus more for serving
  • roasted peanuts and lime wedges for serving

Instructions

  1. Prepare the sauce, in a small bowl add soy sauce, peanut butter, honey, and sriracha. Whisk to combine.
  2. Heat olive oil in a large pot over medium heat.
  3. Add sliced chicken breasts to the heated pot, cook over medium heat 8-10 minutes until chicken is fully cooked (no longer pink).
  4. Add the cabbage, carrots, and pepper to the pot. Tossing occasionally cook for 4-6 minutes until the vegetables have started to soften.
  5. Add the sauce, bean sprouts, and green onion to the pot. Toss and cook a remaining 1-2 minutes.
  6. Serve immediately with additional bean sprouts, green onions, peanuts, sriracha, and lime wedges.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 557Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 193mgSodium: 989mgCarbohydrates: 24gFiber: 6gSugar: 14gProtein: 77g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Thai Peanut Chicken & Veggie Bowls

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Peace & Love

Lauren, The Schmidty Wife

Looking for other weeknight dinners? Try my One Pot Southwest Quinoa or my Sheet Pan Balsamic Chicken with Veggies.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

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