30-Minute Thai Zucchini and Chicken Skillet is a fresh and flavorful low-carb dinner recipe, ideal for any weeknight! Boneless chicken thighs, zucchini, onion, carrots, garlic, and cabbage all come together with a sweet and savory peanut sauce for a hearty flavorful dish. Make a double or triple batch to meal prep for dinners throughout the week!
Thai style meals are always welcome in my household because the layers of bold flavors and rich sauces always make for a culinary adventure for the taste buds.
In fact, Red Curry Salmon and Vegetables, 30-Minute Thai Curry Noodles, and 30-Minute Thai Basil Chicken are among our favorites.
While this Thai Zucchini Chicken Skillet is by no means a traditional authentic Thai dish, it boasts the same rich, creamy, umami flavors you get in Thai cuisine with the curry-spiced peanut sauce.
Tender chicken thighs, fresh grated vegetables and a creamy Thai-inspired sauce brings us a simple yet satisfying healthy dinner worthy of putting on repeat.
If you tried and loved my Thai Turkey and Cabbage Bowls, I’m willing to bet you’ll also love this zucchini and chicken skillet!
Lightning quick and easy to make, this one-pot meal comes together in 30 minutes or less – ideal for those evenings you’re feeling anxiously hungry and want to minimize prep time.
The recipe makes enough to feed two people (assuming you have a big appetite like me), so feel free to double or triple the recipe if feeding more than two or serve it with side dishes like steamed rice or Pineapple Fried Rice.
Let’s discuss the fresh simple ingredients needed to make this simple chicken skillet!
Zucchini and Chicken Skillet Ingredients:
For the Sauce: sunflower seed butter (or peanut butter, almond butter, cashew butter, tahini, or any nut/seed butter you like), liquid aminos or soy sauce, rice vinegar, pure maple syrup, curry powder, and sriracha.
This combination of ingredients yields a rich sauce boasting all the sweet, creamy, spicy, and umami flavors for a palate pleasing experience.
For the Skillet: Boneless skinless chicken thighs, grated zucchini, carrots, onions, red cabbage, garlic, and ginger are sautéed together for a healthy protein-packed, low-carb dinner.
Let’s make this yummy recipe!
How to Make Zucchini and Chicken Skillet with Thai Sauce:
Stir together the ingredients for the sauce in a small bowl until combined and creamy. This sauce will be very thick – this is normal!
Heat the avocado oil over medium-high heat in a large skillet and add the chopped yellow onion. Sauté, stirring occasionally, until onion begins to turn translucent, about 3 minutes.
Add the chopped chicken and spread it into an even layer. Allow the chicken to brown for 2 minutes untouched, then stir and brown for another 2 minutes.
Stir in the garlic, ginger, grated zucchini, carrot, and cabbage and continue cooking, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the sauce to the skillet and stir well. Continue cooking and stirring until the sauce has thickened and the vegetables have reached your desired level of doneness, about 3 to 5 minutes.
Serve this zucchini and chicken skillet in bowls with chopped green onions.
If you enjoy this recipe, you may also love my Chicken Chow Mein Zoodles.
Looking for more healthy low-carb dinner recipes? Try these out!
More Low-Carb Recipes:
- Creamy Mediterranean Chicken with Zucchini Noodles
- Mediterranean Salmon Salad
- Easy Greek Chicken
- Cabbage and Sausage Skillet
- Thai Turkey Lettuce Wraps
Enjoy this easy 30-minute meal!
Thai Zucchini and Chicken Skillet
Ingredients
- 1 Tbsp avocado oil
- 1/2 medium-sized yellow onion diced
- 1 pound boneless chicken thighs or breasts
- 4 cloves garlic minced
- 1 tbsp fresh ginger peeled and grated
- 3 cups zucchini grated
- 2 cups grated carrot
- 1 cup red cabbage thinly sliced
- 2 green onions chopped
For the Thai Sauce:
- 1/4 cup sunflower seed butter peanut butter, or almond butter*
- ¼ cup coconut aminos or liquid aminos
- 2 Tbsp rice vinegar or cider vinegar
- 2 tsp sriracha optional
- 1 Tbsp pure maple syrup or honey optional
- ½ tsp curry powder
Instructions
- Stir together the ingredients for the sauce in a small bowl until combined and creamy. This sauce will be very thick – this is normal!
- Heat the avocado oil over medium-high heat in a large skillet and add the chopped yellow onion. Sauté, stirring occasionally, until onion begins to turn translucent, about 3 minutes.
- Add the chopped chicken and spread it into an even layer. Allow the chicken to brown for 2 minutes untouched, then stir and brown for another 2 minutes.
- Stir in the garlic, ginger, grated zucchini, carrot, and cabbage and continue cooking, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the sauce to the skillet and stir well. Continue cooking and stirring until the sauce has thickened and the vegetables have reached your desired level of doneness, about 3 to 5 minutes.
- Serve this zucchini and chicken skillet in bowls with chopped green onions.
Nutrition
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I have made this 3 times. I finally got the thai sauce to mix properly by shaking it in the peanut butter jar. This is so delicious and my family loves it. It serves 4 in my house without rice/ 6 servings with rice.
Thanks so much for sharing, Karen! This is super helpful feedback to others who want to try the recipe.
Made the Thai Chicken Zucchini skillet recipe tonight. Added a half pkg of rice vermicelli noodles and extra Siracha and curry powder. A delicious recipe. When my Thai basil is bigger, I’ll add some of that at the end with a squeeze of lime juice.
Love that! Thanks so much for sharing!
So to start, this is delicious. That said, it takes 30 minutes just to prep—next time I will prep in the morning before work. I used 2 lbs diced chicken thighs as that’s what was in the package, and followed the recipe for everything else. Make sure you have a BIG pan. Served over rice, it fed 6 adults. Be patient, it appears too wet when you add the sauce, but as you cook it to thicken, some of that liquid evaporates. I cooked on medium-high from start to finish.
Thanks so much for your feedback! All these tips are very helpful to others who want to try the recipe. 🙂 xoxo