One-Pot Spicy Peanut Chicken with Vegetables
A flavorful one-pot chicken dish simmered in a spicy peanut sauce with fresh bell peppers and snap peas. This asian fusion-inspired one pot ready in about 35 minutes pairs crushed red pepper flakes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 1/2 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 cup water
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1 large, sliced into thin strips red bell pepper
- 1 cup, trimmed snap peas
- 1/4 cup for garnish chopped green onions
- 2 tbsp for garnish chopped roasted peanuts
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 1 lb chicken thigh pieces with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp crushed red pepper flakes. Add chicken to skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet and sauté for 1 minute until fragrant.
- Step 3: In a bowl, whisk together 1/3 cup peanut butter, 1/4 cup soy sauce, 2 tbsp honey, and 1 cup water until smooth. Pour this sauce over the chicken and stir to combine.
- Step 4: Add 1 large sliced red bell pepper and 1 cup snap peas to the skillet. Cover and simmer for 5 minutes until vegetables are tender but still crisp and the sauce thickens slightly.
- Step 5: Remove from heat and garnish with 1/4 cup chopped green onions and 2 tbsp chopped roasted peanuts. Serve immediately over rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spicy Peanut Chicken with Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 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 Vegetables?
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 crushed red pepper flakes from drying out.
Can I substitute ingredients in One-Pot Spicy Peanut Chicken with Vegetables?
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 Vegetables 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 Vegetables?
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.
