This Thai-inspired skillet brings the sweet, salty, spicy, and tangy straight to your stovetop — no passport required. With tofu, chicken, shrimp, or just veg, it’s your one-pan ticket to bold fl avor and zero effort. Quick, flexible, and totally wokin’ it.
Prep Time: 10–15 min
Cook Time: 15 min
Total Time: 25–30 min
Ingredients
This builds one generous serving.
1. Veggies to vibe with (~1. cups): Broccoli, red bell pepper,
shredded cabbage, carrots, snap peas, bok choy, green onions
2. Aromatics: ~1 tsp each minced garlic and ginger, a pinch of red chili flakes or fresh chili
3. Sauce (~2–3 tbsp): Peanut sauce*, or Thai curry paste + coconut milk, or soy sauce + lime + honey + garlic *See easy homemade peanut sauce in the back!
4. Oil (~1 tsp): Coconut oil, sesame oil, or avocado oil
5. Power Players (~4–6 oz): Chicken or pork (sliced thin), Shrimp, Tofu (firm, pan-seared) Tempeh or chickpeas
Assemble Your Flavor Crew
- Sweet & Nutty: Peanut sauce, chili flakes, lime juice
Top with: crushed peanuts + cilantro - Coconut Curry: Red curry paste, garlic, ginger, coconut milk
Finish with: Thai basil or lime zest - Zesty Garlic Soy: Soy sauce, lime juice, honey, garlic
Top with: green onion + sesame seeds
Preparation
1. Heat oil in a skillet over medium-high.
2. Add your protein and sear until golden and cooked through (~5–6min). Remove and set aside.
3. In the same skillet, stir-fry veggies and aromatics for 4–5 minutes, until crisp-tender.
4. Return protein to the pan. Add sauce and your flavor crew. Toss to coat everything evenly.
5. Simmer for 2–3 minutes to bring it all together.
6. Taste, adjust — a splash more spice, soy, or citrus if needed. Serve hot, right from the skillet.
PLAY YOUR WILD CARD
- Want it saucier? Add a splash of broth or extra coconut milk.
- Craving carbs? Toss in some leftover rice or noodles.
- Bonus points for topping with a lime wedge, scallions, or sesame crunch.
