Heart-Healthy Thai Peanut Chicken
Indulge in a guilt-free yet flavor-packed meal with this Heart-Healthy Thai Peanut Chicken recipe, perfect for those seeking a nutritious twist on a classic dish! Tender, seared chicken breasts are combined with vibrant, sautéed veggies like red bell peppers and julienned carrots, then smothered in a creamy Thai peanut sauce made with natural peanut butter, fresh lime juice, and light coconut milk. Paired with fluffy brown rice and garnished with chopped peanuts and aromatic cilantro, this dish balances rich flavors with wholesome ingredients that are low in sodium and free of added sugars. Ready in just 35 minutes, it's a quick, nourishing dinner that’s ideal for weeknight meals or meal prep. A must-try for peanut sauce lovers and fans of healthy Asian-inspired cuisine!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.25 cups natural peanut butter (unsweetened, no salt added)
- 0.125 cups low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 0.25 cups unsweetened coconut milk (light)
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic cloves (minced)
- 1 tablespoon olive oil
- 1 medium red bell pepper (thinly sliced)
- 2 medium carrots (julienned)
- 2 cups baby spinach
- 2 tablespoons chopped unsalted peanuts
- 2 tablespoons cilantro (chopped)
- 2 cups brown rice (cooked)
Instructions
Start by cooking the brown rice according to package instructions, so it is ready to serve with your chicken and vegetables.
In a small bowl, whisk together the peanut butter, low-sodium soy sauce, fresh lime juice, honey, unsweetened coconut milk, grated ginger, and minced garlic. This will be your Thai peanut sauce.
Heat the olive oil in a large non-stick skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until they are golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the red bell pepper slices and julienned carrots. Sauté for 3-4 minutes or until they start to soften.
Add the baby spinach to the skillet and sauté for an additional 1-2 minutes, until the spinach is wilted.
Lower the heat to medium-low and pour the peanut sauce into the skillet. Stir well to coat the vegetables evenly.
Slice the cooked chicken breasts into thin strips and return them to the skillet, tossing them in the peanut sauce to ensure they are well-coated.
Serve the Thai Peanut Chicken and vegetables over a bed of cooked brown rice. Garnish with chopped unsalted peanuts and fresh cilantro before serving.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 33.3 g | ||
| Protein | 255.3 g | 511% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3395 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
