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Thai chicken skillet with cornstarch-coated chicken pieces, caramelized red bell peppers, shallots in creamy coconut-peanut sauce

Thai Chicken Skillet (Fast and Flavorful)

Fast and flavorful Thai chicken in creamy coconut-peanut sauce with caramelized vegetables—all in one skillet in 30 minutes for easy weeknight dinners.​
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Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • Kosher salt
  • Vegetable oil
  • 1 shallot thinly sliced
  • 2 red bell peppers cored and thinly sliced
  • 2- inch piece lemongrass bruised
  • 1 red fresno chile pepper thinly sliced (optional)
  • 6 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon red pepper flakes plus more for topping
  • ½ cup creamy peanut butter
  • 1 can 13.5 oz coconut milk
  • ¾ cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 lime juiced, plus lime wedges for serving
  • Cooked jasmine rice for serving
  • ½ cup toasted peanuts chopped
  • 4 scallions thinly sliced
  • 1 small handful cilantro leaves

Equipment

  • Large 12-inch cast-iron skillet OR large skillet
  • Sharp chef's knife
  • Cutting Board
  • Measuring cups and spoons
  • Mixing bowl
  • Wooden spoon or silicone spatula
  • Microplane or fine grater

Method
 

  1. Cut chicken into 1-inch pieces. Add to bowl and toss thoroughly with cornstarch and generous pinch of salt.​
  2. Heat 12-inch cast-iron skillet over medium-high heat. Add enough oil to coat bottom. Once hot, add chicken and cook 2-3 minutes per side until browned. Transfer to plate.​
  3. Lower heat to medium. Add shallots and red peppers, plus more oil if needed. Season with salt. Sauté 8 minutes, stirring often, until browned and tender.​
  4. Bruise lemongrass with back of knife and add to skillet along with fresno chile, garlic, ginger, and red pepper flakes. Cook 1 minute until fragrant.​
  5. Stir in peanut butter, coconut milk, and chicken stock. Mix well and bring to simmer.​
  6. Add chicken back to skillet. Simmer on low heat 10 minutes until chicken is cooked through (165°F internal temp).​
  7. Stir in soy sauce, fish sauce, honey, and lime juice. Simmer 2 more minutes. Taste and adjust seasoning as needed.​
  8. Remove lemongrass stalk. Serve over jasmine rice. Top with peanuts, scallions, cilantro, and more red pepper flakes if desired. Serve with lime wedges.​

Notes

Cornstarch is essential: Creates velvety texture and helps sauce cling to chicken.​
Caramelize vegetables properly: Don't rush—develops depth and sweetness.​
Bruise lemongrass: Releases aromatic oils that infuse sauce.​
Simmer gently: High heat can cause coconut milk to separate.​
Chicken thighs work great: More flavorful and stay juicier than breasts.​
Fish sauce is key: Adds authentic umami—substitute extra soy sauce if needed.​
Adjust heat: Omit fresno chile for mild version.​
Storage: Keeps 3-4 days in fridge; flavors deepen over time.​
Leftovers are better: Tastes even better the next day!​
Rotisserie chicken shortcut: Add pre-cooked chicken in step 6, heat 3-5 min only.
Calories
Approximately 520 kcal per serving without rice (4 servings)
Protein
Approximately 42 g protein per serving from chicken and peanut butter