Quick One-Pan Thai Chicken and Veggies is a lightning-fast, 20-minute dinner that combines tender chicken breast with crisp broccoli, bell peppers, and sugar snap peas in a luscious coconut milk broth infused with garlic, ginger, and fresh lime—all cooked together in a single skillet for maximum flavor and minimal cleanup.
Chef Rachel created this streamlined version after realizing that traditional Thai stir-fries, while absolutely delicious, often required too many separate components and pans for busy weeknights, so she developed this one-pan Thai chicken technique that delivers restaurant-quality results with weeknight ease.
Quick One-Pan Thai Chicken and Veggies
Ingredients
Equipment
Method
- Heat 2 tablespoons oil in large skillet or wok over medium-high heat. Season chicken with salt and pepper.
- Add chicken to hot pan and cook 3-4 minutes, stirring and flipping intermittently, until chicken is about 80% cooked through (golden outside, slightly pink inside).
- Add lime zest, lime juice, garlic, and ginger. Stir and cook about 1 minute until garlic is fragrant.
- Add coconut milk, soy sauce, brown sugar, salt, and pepper. Stir to combine until sugar dissolves.
- Add broccoli, sugar snap peas, red bell pepper, carrots, and green onions. Stir to coat vegetables in coconut milk.
- Bring coconut milk to gentle boil over medium-high heat, then reduce to medium. Simmer 3-5 minutes until vegetables are crisp-tender and chicken is cooked through completely.
- Taste and adjust seasonings with more salt, pepper, lime juice, soy sauce, or brown sugar as needed.
- Turn off heat and evenly sprinkle fresh basil and cilantro over stir fry. Fold herbs through gently.
- Serve immediately over jasmine rice, brown rice, quinoa, or cauliflower rice. Garnish with extra herbs, crushed peanuts, and lime wedges.
Notes
Approximately 337 kcal per serving without rice (4 servings) Protein
Approximately 40 g protein per serving from chicken breast
The genius of this quick Thai chicken and veggies lies in how the coconut milk creates both the cooking liquid and the sauce—there’s no need for a separate sauce preparation or additional steps. The chicken cooks first to develop flavor, then aromatics are added, followed by coconut milk and vegetables that cook to crisp-tender perfection while the flavors meld into something truly special.
Chef Rachel’s friend Mery, who lived in Bangkok for two years and became a connoisseur of authentic Thai stir-fries, taste-tested this recipe and was genuinely impressed by how such simple ingredients and straightforward technique could produce such complex, layered flavors—the bright lime juice, aromatic ginger, sweet coconut milk, and fresh herbs all working in perfect harmony.
Whether you’re meal prepping for the week, feeding a family on a Tuesday night, or entertaining friends who think you spent hours cooking, this one-pan Thai chicken proves that incredible food doesn’t have to be complicated.
For more quick Thai dinners, explore our Thai Coconut Curry Noodles (One-Pot) or try our Family-Friendly Mild Thai Coconut Curry for gentle introductions to Thai flavors.
Summary
This Quick One-Pan Thai Chicken and Veggies combines bite-sized chicken breast with broccoli florets, sugar snap peas, red bell peppers, and carrots in a creamy coconut milk sauce brightened with fresh lime juice, garlic, ginger, soy sauce, and brown sugar—everything cooks together in one skillet in under 20 minutes. The chicken stays incredibly moist from cooking in the coconut milk, while the vegetables maintain their crisp-tender texture and vibrant colors.
Why this Quick One-Pan Thai Chicken works:
- Ready in 20 minutes from start to finish—faster than ordering takeout!
- True one-pan cooking—less cleanup, more flavor as everything mingles together
- Naturally light and healthy—lean protein, abundant vegetables, and coconut milk provide healthy fats
- The coconut milk keeps chicken moist—no dry, overcooked chicken here!
- Fresh lime juice is the secret—it brightens all the flavors and cuts through richness
- Endlessly customizable—swap vegetables, adjust spice levels, and make it your own
- Meal prep friendly—keeps beautifully for up to 5 days in the fridge
The key is cooking the chicken to about 80% done before adding the vegetables, ensuring everything finishes at the perfect moment—juicy chicken and crisp-tender vegetables all in one pan. Serve over rice, quinoa, or cauliflower rice, or enjoy it as-is for a lower-carb option.
Equipment
Essential tools for making Quick One-Pan Thai Chicken and Veggies:
- Large deep skillet or wok (12-inch) – A wider pan allows vegetables to cook evenly without steaming
- Sharp chef’s knife – For cutting chicken into uniform pieces and chopping vegetables
- Cutting board – One for raw chicken, one for vegetables to prevent cross-contamination
- Wooden spoon or silicone spatula – For stirring and tossing ingredients
- Measuring cups and spoons – For precise seasoning ratios
- Microplane or fine grater – For lime zest (essential for bright flavor!)
- Citrus juicer – For extracting maximum lime juice
- Tongs – Helpful for flipping chicken pieces
Optional but helpful:
- Kitchen scale for portioning chicken precisely
- Vegetable peeler for carrots
- Mandoline for uniform vegetable slicing
- Serving spoons for family-style presentation
Ingredients
For the Quick One-Pan Thai Chicken and Veggies:
Protein & Base:
- 2 tablespoons olive oil or avocado oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper
Aromatics & Flavor Base:
- 1 teaspoon lime zest (from about 1 lime)
- 2 tablespoons fresh lime juice (from 1-2 limes)
- 3 to 4 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, finely minced)
The Sauce:
- 1 can (14 oz) coconut milk (lite or full-fat both work)
- 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
- 1 tablespoon light brown sugar, packed
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Vegetables:
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 cup sugar snap peas or snow peas, trimmed
- 1 cup red bell pepper, diced small (about 1 medium/large pepper)
- ½ cup carrots, sliced thin on the bias (about 1 large carrot)
- ½ cup green onions, sliced into 1-inch segments (about 3-4 green onions)
Fresh Herbs & Garnish:
- 2 tablespoons fresh basil, finely chopped (Thai basil if available)
- 2 tablespoons fresh cilantro, finely chopped
- Optional: crushed peanuts, sesame seeds, extra lime wedges, red chili flakes
For Serving:
- Cooked jasmine rice, brown rice, quinoa, or cauliflower rice
Ingredient notes:
- Chicken breast vs. thighs: Breasts are leaner and cook quickly; thighs are more forgiving and flavorful
- Coconut milk: Use canned coconut milk from the Asian aisle, not coconut cream or refrigerated coconut milk in cartons
- Lite vs. full-fat coconut milk: Either works—lite is lower in calories, full-fat is richer
- Fresh vs. ground ginger: Fresh ginger provides brighter flavor, but ground works in a pinch
- Vegetables are flexible: Use what you have—mushrooms, zucchini, asparagus, bok choy, or cabbage all work beautifully
Directions
Step 1: Prep all ingredients (mise en place)
Before you turn on the stove, have everything ready: chicken cut into uniform bite-sized pieces (about 1-inch cubes), vegetables chopped, garlic minced, lime zested and juiced, and herbs chopped. This one-pan Thai chicken moves very quickly once cooking begins, so mise en place ensures smooth, stress-free execution.
Step 2: Cook the chicken
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until shimmering. Season the chicken pieces generously with salt and pepper. Add chicken to the hot pan in a single layer (work in batches if needed to avoid crowding). Cook for 3 to 4 minutes, stirring and flipping intermittently, until the chicken is about 80% cooked through—it should be golden on the outside but still slightly pink in the center. Don’t fully cook the chicken yet—it will finish cooking with the vegetables!
Step 3: Add aromatics
Add the lime zest, lime juice, minced garlic, and ginger to the chicken in the pan. Stir everything together and cook for about 1 minute, stirring frequently, until the garlic becomes fragrant and the lime juice creates a light glaze on the chicken. This step builds the aromatic foundation of your Thai chicken stir fry—don’t rush it!
Step 4: Build the coconut sauce
Pour in the coconut milk, soy sauce, brown sugar, salt, and pepper. Stir everything together until the brown sugar dissolves completely and the sauce is well combined. The coconut milk should take on the flavors from the chicken and aromatics, creating a light, creamy broth-sauce that will cook the vegetables.
Step 5: Add vegetables and simmer
Add the broccoli florets, sugar snap peas, diced red bell pepper, sliced carrots, and green onion segments to the skillet. Stir gently to ensure all vegetables are submerged in or coated with the coconut milk mixture. Bring the coconut milk up to a gentle boil over medium-high heat, then reduce to medium and let everything simmer for 3 to 5 minutes.
The vegetables should cook until crisp-tender—meaning they’re cooked through but still have a pleasant crunch, and the chicken will finish cooking completely during this time. Pro tip: If you prefer very crisp vegetables, add the snap peas and bell peppers in the last 2 minutes of cooking so they don’t soften too much.
Step 6: Adjust seasoning
Once the vegetables are crisp-tender and the chicken is cooked through completely (internal temperature of 165°F), taste the broth-sauce and make any necessary adjustments. Add more salt if it tastes flat, more soy sauce for saltiness and umami, more lime juice for brightness, more brown sugar for sweetness, or a pinch of red chili flakes for heat. The flavor should be balanced—sweet, salty, tangy, and slightly rich from the coconut milk.
Step 7: Finish with fresh herbs
Turn off the heat and evenly sprinkle the fresh basil and cilantro over the stir fry. Gently fold the herbs through the dish—they’ll wilt slightly from the residual heat while maintaining their bright, fresh flavor. Note: When first removed from heat, there may be quite a bit of coconut milk broth in the pan, but as it cools for a few minutes, the chicken and vegetables will absorb some of it, and the overall volume will reduce.
Step 8: Serve immediately
Serve the Quick One-Pan Thai Chicken and Veggies immediately over jasmine rice, brown rice, quinoa, or cauliflower rice. Garnish individual portions with extra fresh herbs, crushed peanuts for crunch, sesame seeds, and lime wedges for squeezing. For a complete meal without carbs, simply serve the stir fry as-is—it’s incredibly satisfying on its own!
Pro cooking tips:
- Don’t overcook the chicken in step 2—it continues cooking with the vegetables, so aim for 80% done
- The lime juice is non-negotiable—it’s the secret that makes this dish truly special and cuts through the coconut richness
- Add vegetables in stages if you have a mix of hardy and tender varieties—broccoli and carrots first, then snap peas and peppers
- Serve immediately for best texture—vegetables continue softening as they sit
Tips and Variations
Customizing Your Quick One-Pan Thai Chicken
Protein options:
- Chicken breast (default): Lean, quick-cooking, and mild—perfect for absorbing the sauce flavors
- Chicken thighs: More flavorful and stay juicier, but take slightly longer to cook
- Shrimp: Add raw shrimp in step 5 with vegetables, cook just 3-4 minutes until pink
- Tofu (vegetarian): Use extra-firm tofu pressed and cubed, pan-fry first for crispy texture
- Tempeh: Slice thin and cook like chicken for a nutty, fermented flavor
- Ground chicken or turkey: Brown the ground meat first, then proceed with the recipe
- Mix of proteins: Use ½ pound chicken + ½ pound shrimp for variety
Vegetable variations:
- What I used: Broccoli, sugar snap peas, red bell peppers, carrots, green onions
- Other great options: Mushrooms, zucchini, asparagus, bok choy, napa cabbage, baby corn, water chestnuts, bamboo shoots
- Leafy greens: Add spinach, kale, or Thai basil in the last minute of cooking
- For color: Mix red, yellow, and orange bell peppers for a more vibrant dish
- Texture contrast: Include something crunchy (snap peas, water chestnuts) and something soft (mushrooms, zucchini)
Adjusting flavors:
- More heat: Add 1-2 teaspoons red curry paste, fresh Thai chilies, serrano or jalapeño peppers, or red pepper flakes
- More sweetness: Increase brown sugar to 2 tablespoons or add a tablespoon of honey
- More tang: Double the lime juice or add a splash of rice vinegar
- Curry flavor: Stir in 1 tablespoon yellow or red curry powder with the aromatics
- Peanut sauce twist: Add 2 tablespoons peanut butter to the coconut milk for a Thai peanut chicken version
- Ginger lovers: Use 2 tablespoons fresh grated ginger instead of ground for intense ginger flavor
Making it a complete meal:
- Over rice: Jasmine or basmati rice is traditional and absorbs the coconut sauce beautifully
- Over noodles: Rice noodles, udon, or even spaghetti work well
- Over quinoa: For extra protein and a complete grain
- Over cauliflower rice: For low-carb/keto option
- As-is: The dish is substantial enough to enjoy on its own without any base
Dietary adaptations:
- Gluten-free: Use tamari instead of soy sauce
- Dairy-free: Already dairy-free as written!
- Paleo: Use coconut aminos instead of soy sauce
- Whole30: Use coconut aminos, skip brown sugar, use compliant coconut milk
- Keto/Low-carb: Skip sugar, serve over cauliflower rice or zucchini noodles
- Vegetarian: Use tofu or tempeh instead of chicken
- Vegan: Use tofu/tempeh and ensure coconut milk brand is vegan
Meal prep strategies:
- This one-pan Thai chicken keeps beautifully for up to 5 days in the fridge
- Store in airtight containers—portion into individual servings for grab-and-go lunches
- The vegetables will soften slightly but the flavors actually deepen as it sits
- Store rice separately from the chicken and veggies for best texture
- Reheat gently on stovetop or in microwave, stirring occasionally
- Add a splash of coconut milk or broth when reheating if it seems dry
Scaling for a crowd:
- This recipe easily doubles or triples—just use a larger pan or cook in batches
- For meal prep, make a double batch on Sunday for lunches all week
- The flavors are crowd-pleasing enough for entertaining while simple enough for weeknights
Nutrition Facts
| Nutrient | Per Serving (without rice, 4 servings) |
|---|---|
| Calories | 337 kcal |
| Protein | 40 g |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
| Sugars | 8 g |
| Cholesterol | 96 mg |
| Sodium | 1545 mg |
| Potassium | 680 mg |
| Vitamin A | 90% DV |
| Vitamin C | 140% DV |
| Calcium | 8% DV |
| Iron | 15% DV |
Nutritional analysis based on 4 servings using chicken breast, lite coconut milk, and listed vegetables. Values are approximate. Add ~200 calories if serving with 1 cup cooked jasmine rice.
Nutritional Highlights
High-quality lean protein: With 40 grams of protein per serving, this one-pan Thai chicken provides nearly 80% of the daily protein requirement for most adults. Chicken breast is one of the leanest protein sources available, supporting muscle maintenance and satiety without excess fat.
Vegetable powerhouse: This dish delivers 6 grams of fiber and provides 90% of daily vitamin A needs (from carrots and bell peppers) and a whopping 140% of daily vitamin C (from broccoli and bell peppers). These antioxidants support immune function, skin health, and help your body absorb the iron from the chicken.
Healthy fats from coconut milk: The medium-chain triglycerides (MCTs) in coconut milk are metabolized differently than long-chain fats and may support energy production. While coconut milk contains saturated fat, research suggests it may not have the same cardiovascular effects as saturated fat from animal sources.
Low in net carbs: At only 19 grams of carbohydrates per serving (13 net carbs after subtracting fiber), this dish fits well into low-carb eating patterns when served without rice. The low glycemic impact comes from the combination of protein, fat, and fiber.
Anti-inflammatory ingredients: Fresh ginger provides gingerol, garlic contributes allicin, and lime juice offers vitamin C—all powerful anti-inflammatory compounds that support overall health and may reduce chronic disease risk.
Sodium note: At 1545mg sodium per serving, this dish is on the higher side primarily from the soy sauce. To reduce sodium, use low-sodium soy sauce and reduce or eliminate added salt.
Dietitian Tips
For weight management: At 337 calories per serving without rice, this quick Thai chicken provides excellent satiety from the protein and fiber. The combination keeps you full for hours without excessive calories. Serve with cauliflower rice to keep the complete meal under 400 calories, or with a small portion (½ cup cooked) of brown rice for a balanced 450-calorie meal.
For athletes and active individuals: The 40 grams of protein per serving makes this ideal for post-workout recovery. Add jasmine rice to replenish glycogen stores after intense training. The quick digestion of white rice combined with lean protein supports optimal recovery.
For heart health: The abundant vegetables provide potassium which helps counteract sodium’s effects on blood pressure. To make this more heart-healthy, use lite coconut milk, low-sodium soy sauce, and increase the vegetable-to-chicken ratio. The fiber from vegetables also supports healthy cholesterol levels.
For blood sugar management: The protein and fat naturally slow carbohydrate absorption, preventing blood sugar spikes. Without rice, this dish is excellent for diabetes management. If including rice, use brown rice and limit to ½ cup cooked per serving, which provides more fiber and a lower glycemic index than white rice.
For digestive health: Ginger is renowned for supporting digestion and may reduce nausea and bloating. The 6 grams of fiber per serving feeds beneficial gut bacteria and promotes regular bowel movements. The vegetables also provide prebiotics that nourish your microbiome.
For inflammation reduction: The combination of ginger, garlic, and vitamin C-rich vegetables creates a powerfully anti-inflammatory meal. Regular consumption of these foods may help reduce chronic inflammation linked to many diseases. The omega-3 fatty acids from certain coconut milk brands also contribute anti-inflammatory benefits.
Allergen considerations:
- Naturally dairy-free and suitable for lactose intolerance
- Gluten-free when using tamari
- Nut-free (unless garnished with peanuts)
- Soy-free if using coconut aminos
- Contains shellfish if using fish sauce—substitute with extra soy sauce
FAQs – 6 Frequently Asked Questions
Q1: Why is my coconut milk sauce watery instead of thick and creamy?
A: This is completely normal! When you first remove the stir fry from heat, there will be quite a bit of excess coconut milk broth in the pan—but as it cools for about 20-30 minutes, the chicken and vegetables absorb some of the broth and the overall volume appears reduced. If you want a thicker sauce immediately, you can: (1) Let it simmer uncovered for an extra 3-5 minutes to reduce the liquid; (2) Remove the chicken and vegetables with a slotted spoon, then boil the remaining sauce until it thickens to your liking; or (3) Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the sauce, and simmer for 2 minutes. Some people prefer the brothier consistency for serving over rice, while others like it thicker and more sauce-like—both are delicious!
Q2: Can I use different vegetables than what’s listed in the recipe?
A: Absolutely! This recipe is incredibly versatile and forgiving. You can mix and match vegetables based on what you have on hand and enjoy. Popular substitutions include: mushrooms (add with chicken), zucchini or yellow squash (add with bell peppers), asparagus (add with broccoli), bok choy or napa cabbage (add in last 2 minutes), baby corn and water chestnuts for authentic Asian flair, and leafy greens like spinach or kale (wilt in at the very end). The key is to add hardy vegetables (broccoli, carrots, cauliflower) earlier so they have time to cook, and tender vegetables (snap peas, peppers, greens) later so they stay crisp. Use about 4-5 cups of mixed vegetables total for proper ratio to the chicken and sauce.
Q3: My chicken turned out dry—what went wrong?
A: The most common mistake is fully cooking the chicken in step 2 before adding the coconut milk. Remember to cook the chicken only until it’s about 80% done (golden on the outside but still slightly pink inside), because it will continue cooking with the vegetables in the coconut milk. Other tips to keep chicken moist: (1) Don’t overcrowd the pan—cook chicken in a single layer or in batches; (2) Use a meat thermometer and remove the pan from heat once chicken reaches 165°F; (3) Cut chicken into uniform bite-sized pieces so they cook evenly; (4) Consider using chicken thighs instead of breasts—they’re more forgiving and stay juicier; (5) Don’t skip the coconut milk—it’s what keeps the chicken moist as it finishes cooking! If you accidentally overcook the chicken, you can partially salvage it by adding extra coconut milk to create more sauce that the chicken can reabsorb.
Q4: Can I make this ahead for meal prep, and how should I store it?
A: Yes! This one-pan Thai chicken is excellent for meal prep and keeps beautifully in the fridge for up to 5 days. Let the dish cool completely to room temperature, then portion into airtight containers. Note that the vegetables will soften slightly as they sit, but the flavors actually deepen and improve! For best results, store the rice separately from the chicken and veggies so textures stay optimal. When reheating, use gentle heat (medium-low on stovetop or 70% power in microwave) and stir occasionally. If the dish seems dry after refrigeration, add a splash of coconut milk, broth, or water when reheating. Some people actually prefer the texture the next day when everything has marinated together! This makes fantastic work lunches—just pack with rice or cauliflower rice for a complete meal.
Q5: How can I make this dish spicier without changing the other flavors?
A: There are several ways to add heat without overwhelming the dish’s balanced flavors! The easiest method is to add 1-2 teaspoons of Thai red curry paste when you add the garlic and ginger in step 3—this provides authentic Thai heat with complex flavor. Alternatively, you can: (1) Add ½-1 teaspoon of red pepper flakes with the coconut milk; (2) Include sliced fresh Thai chilies, serrano peppers, or jalapeños with the vegetables; (3) Stir in a teaspoon of sriracha or sambal oelek at the end; (4) Serve with chili crisp or chili oil on the side so everyone can adjust their own heat level. For authentic Thai flavor, I recommend the curry paste or fresh chilies. Start with less than you think you need—you can always add more heat, but you can’t take it away! Make the base recipe mild, then let spice-lovers customize their individual portions.
Q6: Can I use canned or frozen vegetables to save time?
A: While fresh vegetables provide the best texture and flavor for this stir fry, you can absolutely use frozen vegetables in a pinch! Just know that frozen vegetables release more water as they cook, so your sauce will be slightly thinner and waterier. To compensate: (1) Don’t thaw the vegetables first—add them frozen directly to the pan; (2) Let the dish simmer a bit longer (5-7 minutes instead of 3-5) to cook off excess moisture; (3) Consider reducing the coconut milk by ¼ cup since frozen veggies add liquid. Frozen broccoli, snap peas, bell pepper strips, and stir-fry vegetable mixes all work well. Avoid frozen vegetables that are in sauce or pre-seasoned. Canned vegetables aren’t recommended for this recipe as they’re too soft and will turn mushy. For meal prep efficiency, you could prep (wash, chop) fresh vegetables on Sunday and store them in containers so they’re ready to toss in throughout the week!
Conclusion
This Quick One-Pan Thai Chicken and Veggies proves that incredible Thai-inspired dinners don’t require specialized ingredients, complicated techniques, or hours in the kitchen. In just 20 minutes with a single skillet, you can create a meal that rivals your favorite Thai restaurant—with the satisfaction of knowing exactly what went into it and the bonus of significantly easier cleanup.
What makes this recipe truly special is how it captures the essence of Thai cooking—that perfect balance of sweet, salty, tangy, and rich—while streamlining everything for real life. Chef Rachel makes this stir fry at least twice a month, often doubling the batch so she has healthy lunches ready for the entire week. It’s become her go-to recipe when she craves something that tastes indulgent but is actually packed with lean protein and vegetables.
Her friend Mery, the Thai food aficionado who initially questioned whether “one-pan” and “authentic Thai flavors” could coexist, has become this recipe’s biggest advocate after realizing that simplicity doesn’t mean compromise. The fresh lime juice, quality coconut milk, and proper technique create layers of flavor that taste like far more effort than they require.
Ready for more quick one-pan wonders? Try our Thai Coconut Curry Noodles (One-Pot) for a carb-forward version, or explore our Easy Thai Green Curry — Weeknight Win for another streamlined Thai dinner.
The beauty of Quick One-Pan Thai Chicken and Veggies is how it adapts to whatever you have in your fridge—swap the vegetables, adjust the protein, dial the spice up or down—while always delivering that signature combination of juicy chicken, crisp vegetables, and creamy coconut sauce that makes Thai food so crave-worthy. It’s the kind of recipe that earns a permanent spot in your weeknight rotation, the one you turn to when you need dinner to be both fast and genuinely satisfying.
So grab that can of coconut milk, slice up some colorful vegetables, and discover why one-pan Thai chicken has become a weeknight staple for home cooks everywhere. Your taste buds will thank you, and your future self will be grateful for all those healthy meals already prepped in the fridge.
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