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Thai Peanut Chicken with Quinoa and Basil is a one-pan meal perfect for busy weeknights. Featuring sautéed chicken and colorful veggies in a rich peanut sauce with lots of fresh herbs. Protein-packed and filled with good-for-you nutrients.
This dish really proves my theory to be true that everything tastes better with peanut butter.
Aside from being downright delicious, I love this recipe for its short, approachable ingredient list. (You can find everything you need at your local grocery store.)
Plus, it’s super versatile. If there is anything ingredient you don’t have on hand, there is sure to be a suitable substitution.
- Make it meatless by subbing the chicken for eggs, edamame, or tofu. (I equally adore it both ways!)
- If you’re not into quinoa, rice or rice noodles would be an excellent swap.
- Toss in any additional veggies you have on hand: bean sprouts, bok choy, broccoli, etc.
Whichever spin you decide to take, this Thai peanut chicken is an absolute must-make.
How to Make Peanut Chicken and Quinoa
The beauty of this meal is that it comes together in a single skillet.
It also requires very little legwork and kitchen technique.
Basically, if you can chop and stir, you CAN make this easy Thai peanut chicken (with those skills, this Chickpea Curry is also within reach.)
The Ingredients
- Chicken: You need 1 lb. of boneless, skinless chicken breasts. If making vegetarian, you can also use tofu or edamame.
- Veggies: I love using a mix of red bell pepper, matchstick carrots, and scallions, however the options are endless.
- Other suitable add-ins include broccoli, bok choy, snap peas, and cabbage.
- Peanut Butter: Look for a natural, drippy peanut butter that doesn’t include added oil or sugar. The only ingredients should be peanuts and salt.
- Ginger: Fresh is best for the punchy ginger flavor.
- Garlic: 3 to 4 cloves, depending on your preference, really perks up the sauce.
- Quinoa: Rich in protein and fiber, and naturally gluten free, quinoa is my go-to pseudo-grain. Alternatively, you can use couscous or white rice.
- Soy Sauce: I prefer a lower-sodium version. If you’re making this peanut chicken recipe gluten free, use coconut aminos or tamari.
- Sriracha: For a little kick of spice!
- Broth: Use chicken or vegetable broth.
- Milk: Use any unsweetened plant milk, such as almond, cashew, or coconut.
- Basil: Lots of fresh basil helps bring this dish to life.
Step-by-Step Instructions
Step 1: Cook Chicken
Cut the chicken into bite-size cubes and season with salt and pepper.
Heat oil in a large skillet over medium-high. Once hot, add chicken and cook, undisturbed for 3 minutes.
Toss and continue cooking until the chicken is golden and cooked through. Transfer to a bowl.
Step 2: Sauté Veggies
Add veggies to skillet and cook until soft, about 5 to 6 minutes. Add garlic and ginger and cook until aromatic, about 1 to 2 minutes.
Step 3: Add Quinoa and Sauce
Stir in quinoa and peanut sauce, and bring mixture to a simmer. 
Step 4: Simmer
Simmer until the quinoa is fluffy, about 15 to 18 minutes, lifting the lid to stir a few times to prevent burning.
Add chicken back to the pan, stir in basil, and squeeze fresh lime juice overtop. Garnish with toppings of choice!
Recipe Adaptations:
- Make Vegetarian or Vegan: Swap the chicken for 1 block of extra-firm tofu or 1 cup of edamame.
- To Make Gluten Free: In place of soy sauce, use coconut aminos or tamari.
- To Make Paleo: Swap the peanut butter for cashew butter, and the soy sauce for coconut aminos.
Serving Suggestions:
This Thai Peanut Chicken and Quinoa is a very well-rounded meal. It includes the perfect dose of healthy fats, protein, and carbs! However, if you’re looking for side dish suggestions, here are some favorites:
- Perfect Sautéed Broccoli: A simple veggie side that’s always a winner.
- 10 Minute Cucumber Salad: For a dose of freshness and crunch.
- Cucumber-Avocado Salad: Minimal ingredients, yet big flavor pay off!
How to Store and Reheat:
- To Store: Leftovers will keep for up to 3 days in the refrigerator.
- Reheat: Reheat in a medium skillet over medium heat, adding a splash of broth or water to help rehydrate the grains.
- Alternatively, you can nook individual portions in the microwave.
- Freeze: Chicken and quinoa is even freezer-friendly! Place leftovers in a freezer-safe storage bag or Tupperware container for up and freeze up to 3 months. Let thaw in the fridge overnight before reheating.
More Easy Quinoa Recipes to Try:
Thai Butternut Squash Quinoa Salad
Cheesy Chicken and Broccoli Quinoa Bake
30 Minute Loaded Quinoa Taco Salad
Cheesy Pesto Broccoli Quinoa Casserole
If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Thai Peanut Chicken and Quinoa
Equipment
- Large skillet with fitted lid
Ingredients
- 1 1/2 cups chicken or vegetable broth
- 1 cup unsweetened almond, cashew, or coconut milk
- 1/3 cup natural creamy peanut butter
- 3 Tbsp. lower-sodium soy sauce or tamari
- 1 Tbsp. sriracha or chili crunch, plus more for serving
- 2 Tbsp. extra-virgin olive oil, divided
- 1 lb. boneless, skinless chicken breasts or thighs
- 1/2 tsp. salt
- 1/4 tsp. cracked black pepper
- 1 red bell pepper, thinly sliced
- 1 cup matchstick carrots
- 1/2 cup finely chopped scallions (green onion), plus more for garnish
- 3 garlic cloves, minced
- 1 Tbsp. minced or grated fresh ginger
- 1 cup quinoa (dry)
- 1/3 cup chopped fresh basil leaves or cilantro, plus more for garnish
- 1 to 2 Tbsp. fresh lime juice
Instructions
- In a large bowl, combine broth, milk, peanut butter, soy sauce, and sriracha; whisk to combine. Set aside.Cut the chicken into bite-sized cubes and season with salt and pepper.Heat 1 Tbsp. oil in a large high-sided skillet with a fitted lid over medium-high. Once hot, add chicken and cook, undisturbed, for 3 minutes.Toss and continue cooking until the chicken is golden and cooked through, about 5 more minutes. Transfer to a bowl.
- Reduce heat to medium, and add remaining 1 Tbsp. olive oil, along with bell pepper, carrots, and scallions; cook until soft, about 5 minutes. Stir in garlic and ginger and cook until aromatic, about 1 more minute.Add quinoa and peanut sauce, and bring mixture to a gentle boil. Cover, reduce heat to medium-low, and gently simmer until the quinoa absorbs most of the sauce, about 15 to 20 minutes. Lift the lid to stir a few times throughout to prevent the quinoa from sticking to the bottom of the pan and burning.
- Remove lid and add chicken back to the pan, along with fresh basil or cilantro; stir to combine. Squeeze fresh lime juice overtop. Garnish with extra fresh herbs and hot sauce (such as sriracha or chili crisp), if desired.
Notes
- To Store: Leftovers will keep for up to 3 days in the refrigerator.
- Reheat: Reheat in a medium skillet over medium heat, adding a splash of broth or water to help rehydrate the grains.
- Alternatively, you can nook individual portions in the microwave.
- Freeze: Place leftovers in a freezer-safe storage bag or Tupperware container for up and freeze up to 3 months. Let thaw in the fridge overnight before reheating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
For some reason it took me 30 minutes as opposed to 15 to cook the quinoa. Other than that this was SO GOOD.
My quinoa stuck a little to the pan, however I blame my pan (and it did create nice crispy bits!!) haha we loved the flavors of this recipe. Jamie never fails with flavor!!
This was sooo yummy!! We are always on the hunt for meals with Thai flavors (our favorite!!) and this checked every box by being healthy and delicious. Already looking forward to leftovers tomorrow.
Too much oil! I’d use only one tablespoon. And gummy(stuffing-like consistency). Didn’t like the way the quinoa cooked with everything so next time, I’ll cook the quinoa separately and then top with everything else.
Loved it!
This was amazing! Reminded me of my favorite Thai restaurant. In my dish I used tofu, a whole can of coconut milk, and I seasoned my veggies with curry powder. Quinoa was cooked perfectly
I tried this for dinner and it was a massive hit! Made a few tweaks that I’d do again.
1. Added 1-2 tbsp coconut sugar and 5-6 makrut lime leaves to the sauce
2. Subbed sweet potato noodles and parboiled them before finishing cooking in the sauce.
3. I set aside the stir-fried veggies and added them at the end instead of cooking them in the sauce (so they wouldn’t get mushy).
I’m so glad you enjoyed it, Amy! Thank you for leaving your tweaks and feedback, and for taking the time to leave a review!
The flavor combination in this dish was awesome! I have made it twice: once with reduced fat peanut butter and full fat coconut milk and the second time with reduced fat coconut milk. In both instances the consistency at the end was a bit mushy. I also found that the dish had to be cooked closer to 25minutes for liquid to absorb and quinoa to get right texture. would welcome any suggestions on where I might have messed up.
I needed to use the quinoa in our cupboard and this recipe was fantastic! Looks like I’ll be buying more quinoa now :-). Excellent as leftovers, too! Thank you for this fantastic recipe!
We LOVED this dish!! And it was fabulous for lunch the next day. A keeper!!
Hi Keegan – I’m so thrilled it was a hit! Thank you so much for taking the time to come back and leave a review!