Makes: *4 Servings*
Per Serving: *46g Protein | 375 Cal*

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You probably know this feeling: you spend your day working, running errands, taking care of kiddos, and trying to get things done. Then, you look at the clock and wonder what in the world you should make for dinner. In times like these, having a collection of easy sheet pan one-pot, or other easy meals in your back pocket can be a total game-changer. You’ll be able to get a quick, delicious, and yes, healthy meal on the table in no time without your kitchen looking like a tornado has gone through it. Plus, clean-up’s a breeze, just what you want after a long day.

My Thai Chicken recipe with vegetables and homemade peanut sauce is the ideal back-pocket dinner for busy nights. It’s packed with protein and fiber from the chicken and veggies and gets a rich and delicious homemade peanut sauce drizzled over the top. Plus, with richness from coconut milk and depth of flavor from the sweet chili sauce, soy sauce, bone broth, and gochujang, this high-protein meal will be as satisfying as it is nutritious. Whether you’re meal prepping or just trying to get dinner on the table for your family, this two-pan meal is a great option. It's an easy weeknight dinner everyone will love. Here’s what you should know about it:

Why You’ll Love This Thai Chicken Recipe with Vegetables and Peanut Sauce

High-Protein: Each serving of my Thai chicken with vegetables and peanut sauce has a whopping 46g of protein, making it a great choice if you’re trying to up your protein intake or feel fuller for longer after eating.
Customizable: One of my favorite things about this meal is how easy it is to make your own. Feel free to add additional vegetables or swap out the ones the recipe calls for, add more or less heat, skip the rice, swap for rice noodles, or even add cauliflower rice. Make this recipe work for you and tailor it to your taste buds and preferences.
Great for Meal Prep: With a yield of 4-5 servings, it's a great dish to prep ahead of time for lunch or dinner all week long.

Ingredients

1.5 lbs boneless, skinless chicken breasts, diced into small pieces
1 tablespoon avocado oil
½ red onion, thinly sliced (you can also use a white onion if you prefer)
1 tablespoon minced garlic
2 tablespoons sweet chili sauce
1 tablespoon soy sauce
1 cup chicken bone broth
½ cup coconut milk (preferably reduced-fat)
1 tablespoon cornstarch or arrowroot powder (optional, for thickening)
1 tablespoon hot sauce, gochujang, or red pepper flakes (optional, for spice)
1 teaspoon fish sauce (optional)
5-6 broccolini stalks, sliced
1-2 baby bok choy, sliced
7-8 mini bell peppers, diced (or about 2 red peppers)
¼ teaspoon ginger powder (you could also use fresh ginger if you have it)
¼ teaspoon coriander powder
¼ teaspoon cumin powder
¾ cup jasmine rice (optional)
Salt and pepper, to taste

Garnish:

¼ cup peanuts, chopped; green onions, thinly sliced on a bias; Thai basil or fresh cilantro, minced

Peanut Sauce:

6 tablespoons PB2 (or powdered peanut butter)
1½ tablespoons maple syrup
Juice of half a lime
1 tablespoon soy sauce

Instructions

Preheat the oven: Turn on your oven and set it to preheat to 350°F.
Sauté your aromatics: Heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Add the onion and garlic and sauté until fragrant and onions are translucent, about 3-5 minutes.
Cook the chicken: Add the chicken pieces to the skillet and stir to combine.
Add in the seasonings: Add the sweet chili sauce, soy sauce, fish sauce (if using) ground ginger, coriander, cumin, and salt and pepper. Stir well. Cook for about 5 minutes, until the chicken is golden brown but not cooked all the way through.
Add the braising liquid: Add the bone broth and coconut milk to the skillet. If you’re going to add a bit of heat, stir in the gochujang or hot sauce. If you’d like a thicker sauce, add the cornstarch or arrowroot powder and whisk to combine. Let the mixture simmer for about 3 minutes.
Transfer to a baking dish: Transfer your mixture to a large baking dish.
Stir in rice (optional): If you’d like to add rice to this dish, stir in the white rice and make sure it’s covered with liquid.
Add the veggies: Add the vegetables to the baking dish and stir to make sure everything is coated with enough sauce.
Bake: Place your baking dish in the preheated oven and bake, uncovered, for about 30 minutes or until the rice and chicken are cooked through and the vegetables are tender.
Make the peanut sauce: While the Thai chicken and vegetables are in the oven, make your sauce. In a small bowl, whisk together the peanut butter powder, maple syrup, fresh lime juice, and soy sauce until smooth.
Plate and serve: When everything is cooked, take your baking dish out of the oven and drizzle with peanut sauce. Sprinkle on chopped peanuts, green onions, and fresh basil or cilantro, then serve.

Nutrition Information (per serving)

4 servings: 375 calories | 46g protein | 15g carbs | 15g fat
5 servings: 300 calories | 37g protein | 12g carbs | 12g fat

Recipe Tips and Substitutions

Adjust the heat: Add more gochujang or hot sauce if you like spicy food or leave it out entirely if you’d prefer it or if you’re serving this to kids.
Use veggies you love: This recipe is super versatile and works with a ton of different vegetables. If you don’t like or don’t have any of these, consider subbing in carrots, peas, zucchini, eggplant, mushrooms, or any other vegetables you like.
Great for meal prep: While this makes an excellent family dinner, if you find yourself with leftovers or just like to meal prep and have healthy, delicious meals ready and waiting for you all week long, you can store portions in airtight containers in the fridge for up to 4-5 days. When you’re ready to eat, just reheat in the oven or microwave or on the stove.

Close up of the chicken, rice, and vegetables in a pan and garnished with peanut sauce and peanuts.

FAQs

If you don’t have (or don’t want to buy) powdered peanut butter, you can absolutely use regular peanut butter in this dish. Cut the amount by about half and adjust the lime juice and soy sauce if needed for flavor and sauce consistency.
This recipe is super versatile (one of the reasons I love it!), so you can use just about anything you like in place of the vegetables the recipe calls for. Consider carrots, zucchini, eggplant, peas, mushrooms, spinach or other greens, sweet potato, corn—this list goes on and on.
If you have any leftovers, you can store them in an airtight container in the fridge for up to 4-5 days. When you’re ready to eat, microwave for about 2-3 minutes until warm or heat gently over low heat in a skillet until warmed through. Storing and reheating the leftovers can cause the sauce to thicken up. If it gets too thick, you can add a little water or bone broth to thin it, just make sure you don’t overdo it.
You have lots of options if you don’t feel like adding the rice. You can substitute cauliflower rice or riced broccoli, or serve it over zucchini noodles or mashed sweet potatoes. You could also swap the rice for rice noodles, buckwheat noodles, or even quinoa if you prefer.
Absolutely! This Thai chicken recipe is meal prep-friendly. Whether you’re making it ahead of time to serve to a group for dinner or you’re trying to plan ahead for lunches for the week, simply store it in an airtight container in the fridge and reheat it gently in the oven, microwave, or on the stovetop when you’re ready to eat.
Yes, you can definitely make this and then freeze it. Cook as normal, then let the dish cool. Pack it into an airtight container (or several) and store in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and then warm it up and you’re ready to go.
To make this dish vegetarian, swap the chicken for tofu, tempeh, or even beans. They’ll mix well with the sauce and veggies. Don’t forget to swap your chicken broth for vegetable stock or broth and leave out the fish sauce!

This Thai chicken recipe with vegetables and homemade peanut sauce is a simple way to make healthy, high-protein eating low-effort and delicious. Whether you’re cooking for your family or friends or just doing your best to set yourself up for the week ahead, you’re going to love this meal.