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High Protein Low Calorie Spicy Thai Chicken Skillet - Fast, Flavorful, and Light

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
  • 1 tablespoon avocado or light olive oil
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup sugar snap peas or green beans, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon fish sauce (optional but recommended)
  • 1–2 tablespoons chili paste (such as sambal oelek or Thai chili paste), to taste
  • 1 tablespoon lime juice (plus extra wedges for serving)
  • 2 teaspoons honey or zero-calorie sweetener, to taste
  • 1/4 cup chicken broth or water
  • Fresh basil or cilantro, chopped, for garnish
  • Optional add-ins: 1 teaspoon cornstarch (for a thicker sauce), sliced fresh chilies, lime zest, or a handful of mushrooms
  • To serve: Cauliflower rice, steamed jasmine rice, or lettuce wraps

Method
 

  1. Prep the chicken: Slice chicken breasts thinly against the grain. Pat dry with paper towels to help browning and set aside.
  2. Make the sauce: In a small bowl, mix soy sauce, fish sauce, chili paste, lime juice, honey, and chicken broth. If you like a thicker sauce, whisk in 1 teaspoon cornstarch until smooth.
  3. Heat the skillet: Place a large nonstick or stainless skillet over medium-high heat. Add the oil and let it get hot but not smoking.
  4. Sear the chicken: Add the chicken in a single layer. Sprinkle with a pinch of salt and pepper. Cook 3–4 minutes, stirring once or twice, until lightly browned and just cooked through. Transfer to a plate.
  5. Sauté aromatics: In the same skillet, add the onion, bell pepper, and snap peas. Cook 3–4 minutes until crisp-tender. Add the garlic and ginger and cook 30–60 seconds until fragrant.
  6. Combine and sauce: Return the chicken to the pan. Pour in the sauce, stirring to coat. Let it bubble for 1–2 minutes until slightly thickened and glossy.
  7. Taste and adjust: Add more lime for brightness, more chili paste for heat, or a splash of water if the sauce is too strong. Remove from heat.
  8. Garnish and serve: Top with chopped basil or cilantro. Serve over cauliflower rice for a very low-calorie base, or a small serving of jasmine rice for extra carbs.