30-Minute Thai Zucchini and Chicken Skillet is a bright, flavorful low-carb dinner that’s perfect for busy weeknights. Boneless chicken thighs, grated zucchini, onion, carrots, garlic, and cabbage are sautéed and finished in a sweet-savory, curry-spiced peanut-style sauce. It’s fast, satisfying, and easy to multiply for meal prep.
Thai-style dishes are a favorite in my household because the bold layers of sweet, salty, spicy, and umami flavors are always a treat. This skillet isn’t a strict traditional Thai recipe, but it captures those same rich, creamy notes thanks to the curry-spiced peanut sauce.
Tender chicken thighs, freshly grated vegetables and a creamy Thai-inspired sauce come together to make a simple, healthy dinner worth repeating. If you liked other Thai-inspired bowls and stir-fries, this one will likely be a hit.
This one-pot meal takes about 30 minutes from start to finish, making it ideal for evenings when you want something quick, nourishing, and low fuss. The recipe serves two but doubles or triples easily — or serve it alongside steamed rice or fried rice if you prefer.
Zucchini and Chicken Skillet Ingredients:
For the sauce: sunflower seed butter or another nut/seed butter (peanut, almond, cashew, or tahini), liquid aminos or soy sauce, rice vinegar, pure maple syrup, curry powder, and sriracha. These ingredients combine into a creamy, balanced sauce that’s sweet, savory, and slightly spicy.
For the skillet: boneless skinless chicken thighs, grated zucchini, grated carrot, diced yellow onion, thinly sliced red cabbage, garlic, fresh grated ginger, avocado oil, and chopped green onions to finish. The vegetables add freshness and texture while the chicken provides hearty protein.
How to Make Zucchini and Chicken Skillet with Thai Sauce:
Begin by whisking the sauce ingredients together in a small bowl until smooth. The mixture will be quite thick — that’s normal and will loosen when heated in the skillet.
Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add 1/2 diced yellow onion and sauté, stirring occasionally, until the onion becomes translucent, about 3 minutes.
Add 1 pound chopped boneless chicken (thighs or breasts) and spread it into an even layer. Let the chicken brown undisturbed for about 2 minutes, then stir and brown another 2 minutes.
Stir in 4 minced garlic cloves, 1 tablespoon grated fresh ginger, 3 cups grated zucchini, 2 cups grated carrot, and 1 cup thinly sliced red cabbage. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Pour the prepared sauce into the skillet and stir until everything is evenly coated. Continue cooking and stirring for 3 to 5 minutes, until the sauce thickens and the vegetables reach your preferred tenderness.
Serve the skillet in bowls and garnish with chopped green onions. This dish is great on its own for a low-carb meal or served with rice for a heartier plate.
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 — quick, nutritious, and full of flavor.
Thai Zucchini and Chicken Skillet
An easy 30-minute meal of chicken thighs, zucchini, carrots, onion, cabbage, and a creamy Thai-inspired sauce. Quick, easy, and nutritious.
Ingredients
- 1 Tbsp avocado oil
- 1/2 medium yellow onion, diced
- 1 pound boneless chicken thighs or breasts, chopped
- 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 (or peanut/almond butter)
- 1/4 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)
- 1/2 tsp curry powder
Instructions
- Stir together the sauce ingredients in a small bowl until combined and creamy. It will be thick.
- Heat the avocado oil in a large skillet over medium-high heat and sauté the diced onion until translucent, about 3 minutes.
- Add the chopped chicken, spread into an even layer, and brown 2 minutes without stirring. Stir and brown another 2 minutes.
- Stir in the garlic, ginger, grated zucchini, carrot, and cabbage. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add the sauce to the skillet and stir to coat everything. Cook and stir 3–5 minutes until the sauce thickens and the vegetables reach desired tenderness.
- Serve in bowls topped with chopped green onions.
Nutrition
Serving: 1 of 2 — Calories: 760 kcal; Carbohydrates: 50 g; Protein: 59 g; Fat: 42 g; Fiber: 14 g; Sugar: 27 g.
Nutrition information is an approximation.
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