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!

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

Yield: serves 4

Thai Peanut Chicken & Veggie Bowls

Print

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

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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?

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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.

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