Heart-Healthy Thai Peanut Chicken

Savor the bold, nutty flavors of this Heart-Healthy Thai Peanut Chicken, a wholesome twist on a classic favorite. Made with lean boneless chicken breasts, natural unsweetened peanut butter, and light coconut milk, this dish is packed with protein and heart-friendly ingredients. The vibrant medley of crisp red bell peppers, julienned carrots, and tender baby spinach adds a pop of color and nutrition, while the savory homemade peanut sauce, infused with ginger and garlic, brings authentic Thai flavors to your table. Served over hearty brown rice and finished with a sprinkle of chopped peanuts and fresh cilantro, this quick and easy recipe balances indulgence with wellness. Whether you’re looking for a weeknight dinner or meal prep inspiration, this 35-minute one-pan dish is a delicious and nutritious way to keep your heart in mind.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Start by cooking the brown rice according to package instructions, so it is ready to serve with your chicken and vegetables.

Step 2

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.

Step 3

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.

Step 4

In the same skillet, add the red bell pepper slices and julienned carrots. Sauté for 3-4 minutes or until they start to soften.

Step 5

Add the baby spinach to the skillet and sauté for an additional 1-2 minutes, until the spinach is wilted.

Step 6

Lower the heat to medium-low and pour the peanut sauce into the skillet. Stir well to coat the vegetables evenly.

Step 7

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.

Step 8

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

Serving size	(1660.5g)

Amount per serving	% Daily Value*
Calories	2443.1

Total Fat 84.7g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 591.6mg	0%
Sodium 2420.4mg	0%
Total Carbohydrate 160.4g	0%
Dietary Fiber 19.8g	0%
Total Sugars 33.3g
Protein 255.3g	0%

Vitamin D 7.0IU	0%
Calcium 260.5mg	0%
Iron 14.7mg	0%
Potassium 3394.8mg	0%

*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.

Source of Calories

Fat: 31.4%

Protein: 42.1%

Carbs: 26.5%