Chicken · Thai · 30 min
Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad
- 30 min
- 2–6 servings
- 502 kcal / serving
Juicy pan-seared chicken thighs pair with a kale, carrot and peanut salad dressed in lime, coming together in about 30 minutes for an easy weeknight meal.
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Ingredients
- 1 mediumcarrot
- 1 lbchicken thighs, boneless skinless
- ½ small bunchgreen onions (scallions)
- ½ bunchkale
- ½lime
- carrots
- limes
From the pantry: black pepper, crushed red pepper, honey, natural peanut butter, salt, sesame seeds, soy sauce, toasted sesame oil, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring spoons · mixing bowls · stainless steel or cast iron skillet · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
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Produce
- 1 mediumcarrot
- ½ small bunchgreen onions (scallions)
- ½ bunchkale
- ½lime
- carrots
- limes
Meat & seafood
- 1 lbchicken thighs, boneless skinless
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| lime | ½ | 1 | |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all produce.
- Heat a skillet over medium-high until hot, then add a little coconut oil to coat the bottom.
- Pat the chicken thighs dry and season generously with salt and pepper on both sides.
- Place the seasoned chicken in the hot skillet and sear, 2–3 minutes per side, until golden. Lower the heat and cook until cooked through, 3–5 minutes total, then transfer to a plate to rest under foil.
- Remove stems from the kale, slice the leaves into 1/4-inch strips, and transfer to a large salad bowl.
- Peel and coarsely grate the carrot, then add it to the kale bowl.
- Trim the green onions and cut crosswise into 1/4-inch pieces; add to the bowl.
- Juice the lime and whisk it with peanut butter, water, soy sauce, honey, sesame oil, and crushed red pepper to make the dressing, then pour over the salad and toss to coat.
- To serve, divide the chicken and salad between plates, finishing with a sprinkle of sesame seeds.
Two tips
- Prep the vegetables up to a day ahead: kale, carrot, and green onions can be washed, sliced, and stored separately.
- If you like extra brightness, substitute lime juice with lemon juice and add a touch more honey to balance acidity.
Nutrition per serving
- Calories
- 502 kcal
- Protein
- 51 g
- Carbs
- 17 g
- Fat
- 26 g
- Fiber
- 4 g
- Sodium
- 261 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.