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One Pan Thai Chicken

An easy one pan chicken meal that can be served as is, over rice, noodles, zoodles, or cauliflower rice!

Course dinner, Main Course
Cuisine Asian, Thai
Keyword one pan chicken, thai chciken
Prep Time 10 minutes
Cook Time 25 minutes
resting time 1 hour
Servings 4 servings


  • 2 cloves garlic, peeled and minced
  • 1/2 teaspoon (dried) ground ginger
  • 2 Tablespoons fish sauce
  • 2 Tablespoons soy sauce (you can use gluten free soy sauce, or coconut aminos if you live soy free)
  • 1 Tablespoon sesame oil
  • 2 Tablespoons maple syrup
  • 1- 1 1/2 Tablespoons Sambal Oelek (depending on how much of a kick you want)
  • Juice of one small lime
  • 8 medium carrots, peeled and very thinly sliced
  • 4 medium shallots, peeled and quartered
  • 1 large red bell pepper, thinly sliced
  • 8 chicken thighs, bone in, skin on
  • Optional: serve over rice, cauliflower rice, zoodles, asian noodles


  1. Place first 8 ingredients into a bowl and whisk together. Add prepared vegetables and chicken, stir well. Cover, allow to marinate in fridge for 1-3 hours . The longer the better. Stir occasionally. Remove from fridge

  2. Place oven rack in center position and preheat oven to 450 degrees.

  3. Pour chicken, sauce and veggies onto pan, turn chicken skin side up and leave enough space between pieces for veggies to lay in single layer.

  4. Place in the oven and cook for 30-35 minutes, until thighs are cooked through and browned and veggies are caramelized. Remove chicken from oven and allow to rest for three minutes

  5. Serve over rice, cauliflower rice, zoodles, or asian noodles if desired (Make sure to pour that sauce over the rice and veggies!)