One-Pot Spicy Peanut Chicken with Sweet Potatoes
Tender chicken thighs simmered in a savory-spicy peanut sauce with sweet potatoes, finished with fresh cilantro and lime. This asian fusion-inspired one pot ready in about 50 minutes pairs pounds skinless chicken thighs, smooth peanut butter, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds skinless chicken thighs
- 2 medium, peeled and diced into 1-inch cubes sweet potatoes
- 1/3 cup smooth peanut butter
- 1 cup coconut milk
- 1 cup chicken broth
- 3 tbsp soy sauce
- 1 tbsp sriracha sauce
- 4, minced garlic cloves
- 1 tbsp, freshly grated ginger
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/4 cup chopped cilantro
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Season 1.5 pounds skinless chicken thighs with salt and black pepper, then brown them for 4 minutes per side until golden; remove and set aside.
- Step 2: In the same skillet, add 4 minced garlic cloves and 1 tbsp freshly grated ginger, sautéing for 1 minute until fragrant. Stir in 1/3 cup smooth peanut butter, 1 cup coconut milk, 1 cup chicken broth, 3 tbsp soy sauce, and 1 tbsp sriracha sauce, whisking until smooth.
- Step 3: Add 2 medium diced sweet potatoes (1-inch cubes) to the sauce, then nestle the browned chicken thighs back into the skillet. Bring to a simmer, cover, and cook for 20 minutes until sweet potatoes are tender and chicken is cooked through.
- Step 4: Remove lid, stir in 2 tbsp lime juice and 1/4 cup chopped cilantro. Simmer uncovered for 3 minutes until sauce thickens slightly. Adjust salt and pepper to taste and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spicy Peanut Chicken with Sweet Potatoes take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Spicy Peanut Chicken with Sweet Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smooth peanut butter from drying out.
Can I substitute ingredients in One-Pot Spicy Peanut Chicken with Sweet Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Spicy Peanut Chicken with Sweet Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Spicy Peanut Chicken with Sweet Potatoes?
Asian Fusion one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
