Quick One-Pan Thai Chicken and Veggies

Lightning-fast Thai chicken and vegetables cooked in creamy coconut milk with lime, garlic, and ginger—all in one pan in 20 minutes for easy weeknight dinners.

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Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil or avocado oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Salt and freshly ground black pepper
1 teaspoon lime zest
2 tablespoons fresh lime juice
3 to 4 cloves garlic finely minced or pressed
1 teaspoon ground ginger or 1 tablespoon fresh ginger, minced
1 can 14 oz coconut milk (lite or full-fat)
2 tablespoons low-sodium soy sauce or tamari
1 tablespoon light brown sugar packed
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste
2 cups broccoli florets
1 cup sugar snap peas or snow peas trimmed
1 cup red bell pepper diced small
½ cup carrots sliced thin on the bias
½ cup green onions sliced into 1-inch segments
2 tablespoons fresh basil finely chopped
2 tablespoons fresh cilantro finely chopped
Cooked rice for serving

Equipment

Large deep skillet or wok (12-inch)
Sharp chef's knife
Cutting Board
Wooden spoon or silicone spatula
Measuring cups and spoons
Microplane or fine grater for lime zest
Citrus juicer
Tongs

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

Don't fully cook chicken in step 2: Cook to only 80% done—it finishes cooking with vegetables!

Lime juice is essential: It brightens flavors and cuts through coconut richness—don't skip it!

Coconut milk type: Use canned coconut milk from Asian aisle, not cream or carton milk.

Vegetables are flexible: Swap with mushrooms, zucchini, asparagus, bok choy, or cabbage.

For more heat: Add 1-2 teaspoons Thai red curry paste or fresh chilies.

Gluten-free: Use tamari instead of soy sauce.

The sauce seems watery at first: As it cools 20-30 minutes, chicken and veggies absorb liquid.

Storage: Keeps airtight in fridge for up to 5 days. Reheat gently with splash of coconut milk if needed.

Meal prep: Store rice separately from chicken and veggies for best texture.

Calories
Approximately 337 kcal per serving without rice (4 servings)

Protein
Approximately 40 g protein per serving from chicken breast