Peanut Butter Chicken Power Skillet

This vibrant one‑pan skillet delivers a protein‑rich punch of flavor with an unforgettable peanut‑ginger glaze. The bright veggies keep the dish light while the creamy peanut sauce adds a subtle nutty sweetness. Serve it with a side of steamed rice or as a stand‑alone meal for a quick, satisfying lunch or dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 6 oz boneless, skinless chicken breast, diced 1‑inch cubes
• • 1 cup broccoli florets
• • 1 cup bell pepper mix, sliced (red, yellow, orange)
• • ½ cup snap peas
• • ½ cup carrot, thinly sliced
• • 1 tbsp olive oil
• • 1 tbsp creamy peanut butter
• • 2 tsp soy sauce (low‑sodium)
• • 1 tsp honey or maple syrup
• • 1 tsp rice vinegar
• • 1 clove garlic, minced
• • 1 tsp fresh ginger, freshly grated
• • ¼ tsp crushed red pepper flakes (optional)
• • Salt and pepper, to taste
• • 2 tbsp sliced green onions, for garnish
• • 1 tbsp chopped roasted peanuts, for garnish

Instructions

1. 1. Heat the olive oil in a large skillet over medium‑high heat.
2. 2. Season the diced chicken with salt and pepper, then sear in the skillet until golden brown on all sides, about 4–5 minutes. Remove and set aside.
3. 3. In the same skillet, add the broccoli, bell peppers, snap peas, and carrot; sauté for 3–4 minutes until crisp‑tender.
4. 4. While the vegetables cook, whisk together peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes in a small bowl until smooth.
5. 5. Return the chicken to the skillet, pour the peanut sauce over the mixture, and stir to coat evenly.
6. 6. Reduce heat to medium and let the sauce simmer for 2–3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. 7. Taste and adjust seasoning with salt, pepper, or extra soy sauce as needed.
8. 8. Transfer the skillet’s contents to a serving platter and sprinkle with green onions and roasted peanuts.
9. 9. Serve immediately with a side of steamed rice, quinoa, or a crisp salad for a complete meal.

Chef's Note

Pro tip: Allow the skillet to rest for 2 minutes after cooking; this lets the sauce thicken perfect for coating the chicken and veggies.

Make-Ahead Tips

Let the dish cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, stirring halfway through.

Substitutions

• Replace chicken with firm tofu cubes for a vegetarian option. • Use almond butter or cashew butter instead of peanut butter for a different nutty flavor. • Swap red pepper flakes with smoked paprika for a smoky note.