Thai Peanut Chicken & Veggie Rice Pot | 30-Minute One-Pot Meals

👨‍🍳 How to Make Thai Peanut Chicken & Veggie Rice Pot

In a large saucepan, heat sesame oil over medium heat. Add chicken, carrots, and bell pepper; sauté 3–4 minutes until chicken turns white.
Stir in garlic and ginger; cook 1 minute.
Add jasmine rice and water, bring to a boil. Reduce heat to low, cover, and cook for 10 minutes.
Meanwhile, whisk together peanut butter, honey, lime juice, and soy sauce.
Stir sauce into rice pot, cover, and cook for 4 more minutes, until rice is tender and chicken is cooked through.
Top with chopped peanuts and cilantro before serving.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.