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Thai peanut chicken couscous in a pan with a wooden spoon

One Pan Creamy Thai Peanut Chicken Couscous

Delicious one pan Thai peanut chicken couscous packed with protein and a boost of colorful veggies. This cozy chicken couscous recipe is filled with Thai flavors thanks to a rich and creamy peanut sauce made with coconut milk, fresh ginger, soy sauce, garlic and creamy peanut butter. Options to add a kick of heat if you love spice!

Course Dairy Free, Dinner, Lunch
Cuisine Thai
Keyword chicken couscous, thai chicken couscous, thai peanut chicken couscous
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 643 kcal
Author Monique Volz of AmbitiousKitchen.com


  • For the chicken:
  • 1 tablespoon avocado oil or olive oil
  • 1 pound boneless skinless chicken breast, cubed
  • Freshly ground salt and pepper
  • For the peanut couscous:
  • 3 cloves garlic, minced
  • 1 (15 ounce) can light coconut milk
  • ¾ cup low sodium chicken broth (or sub water)
  • ½ cup creamy natural peanut butter (just peanuts + salt)
  • 2-3 tablespoons gluten free soy sauce (or coconut aminos)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon chili paste or sriracha
  • Optional for a spicy peanut sauce: 1/4 teaspoon cayenne pepper (plus ¼ teaspoon more if you love it a little extra spicy!)
  • 1 cup Israeli pearl couscous
  • Add-ins:
  • 2 large carrots, thinly sliced
  • 3 cups broccoli florets
  • 1 red bell pepper, julienned
  • To garnish:
  • Green onion (green part only), diced
  • Fresh chopped cilantro
  • Honey roasted peanuts, chopped
  • Hot sauce, if desired


  1. Place a large deep skillet over medium-high heat and add in oil. Once hot, add the chicken, season with salt and pepper and cook, about 5-7 minutes total. You don’t need to cook chicken all the way, just about halfway through so it’s nice and golden brown with flavor. Transfer chicken to a bowl or plate and set aside.
  2. Reduce the heat to medium-low and add in the garlic, cooking for 30 seconds, then add in the coconut milk, chicken broth, peanut butter, soy sauce, ginger and chili paste to the same skillet. Whisk together until well combined and smooth. Stir in the couscous, carrots, broccoli and bell pepper; then add the chicken back into the pan; bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes, stirring every so often to prevent couscous from sticking to the bottom of the pan.
  3. After 15 minutes, remove the lid and gently simmer for 5-10 more minutes uncovered to soak up any excess liquid.
  4. Garnish with chopped honey-roasted peanuts, green onion, and cilantro. Serves 4.

Recipe Notes

To make gluten free: I think this recipe would work okay using white basmati rice or quinoa in place of the couscous, but please note that I have not tested it this way. Using pearl couscous really adds a wonderful texture that can't be replicated with another grain. Please note that you'd likely need much less quinoa (probably 3/4 cup) if you choose to replace it, and any other grains may have different cooking times.

To make vegetarian/vegan: feel free to swap the chicken for chickpeas or tofu to keep this dish vegetarian and/or vegan.

Nutrition Facts
One Pan Creamy Thai Peanut Chicken Couscous
Amount Per Serving (4 servings)
Calories 643 Calories from Fat 256
% Daily Value*
Fat 28.4g44%
Saturated Fat 8g50%
Carbohydrates 58.4g19%
Fiber 10.5g44%
Sugar 6.6g7%
Protein 41.9g84%
* Percent Daily Values are based on a 2000 calorie diet.