Peanut Chicken on Vegetables

A camp gas stove with a steamer filled with vegetables and pot with chicken peanut sauce.

Thinly sliced chicken is simmered in a savory peanut sauce and then served over a bed of steamed fresh vegetables to create a healthy outdoor two-pot meal. Skip on the rice (or have a little extra on the side) for this dish. The vegetables serve as the base for the meal.

This dish is heavily inspired by the Asian dishes Gado Gado from Indonesia and Pra Ram Long Song often associated with Thai cuisine, but actually from China. There are many variations of this meal out there, and this is a simple version. 

Any vegetables on hand can be used as the base to serve the chicken and rich peanut sauce. Try other vegetables, like snap peas, asparagus, or spinach. It is also common with many curries from the South East Asian area, to add coconut milk to the sauce.

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Looking down on a pot wth steamed broccoli and a pot of chicken in peanut sauce on a camp stove.
This simple and healthy camp meal of steamed vegetables and peanut chicken requires two pots to cook.
Looking across a camp plate serving of peanut chicken on top of steamed vegetables.
The chicken in peanut sauce is served over the top of the steamed vegetables similar to how meals are served over rice.
Looking down on a white camp plate with a blue edge on a serving of peanut chicken over steamed broccoli and carrots.
A quick and easy meal, peanut chicken and vegetables is great for a weeknight dinner at home or a camping trip.
A camp gas stove with a steamer filled with vegetables and pot with chicken peanut sauce.
Although the recipe is written in succession, this recipe will need multiple parts cooking at the same time.

Peanut Chicken on Vegetables Recipe

A camp gas stove with a steamer filled with vegetables and pot with chicken peanut sauce.
Spicy Peanut Chicken sauce is served over a bed of steamed fresh vegetables to create a healthy outdoor two-pot meal.
Preparation 30 minutes
Cook 30 minutes
Ready in 1 hour
Servings 4 Servings
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Chicken Marinade

  • 2 cups thinly sliced raw chicken
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar

Peanut Sauce

  • 1 tablespoon red curry paste
  • 1/2 cup crunchy peanut butter
  • 1 can coconut milk
  • 1 1/2 tablespoons palm sugar or dark brown sugar
  • 1 tablespoon fish sauce

Steamed Vegetables

  • 2 carrots sliced
  • 1 head broccoli cut into florets
  • 2 bok choy sliced


  • pot
  • steamer


Chicken Marinade

  • In a plastic bag combine the chicken, oyster sauce, soy sauce, vegetable oil, and sugar. Smush around in your hands until well combined and all the chicken is covered. Leave for 15 minutes.

Peanut Sauce

  • In a saucepan over medium heat add the red curry paste and peanut butter, stirring while cooking. Continually add small parts of the coconut milk mixing each time to ensure that the peanut butter doesn’t remain in globs but rather is a smooth part of the sauce. Continue adding until all the coconut milk is used.
  • Season the peanut sauce with the sugar and fish sauce, then bring to a slow simmer while starting the steamed vegetables.
  • Remove the chicken from the marinade. Add the chicken to the simmering sauce, making sure to break up any clumps. Continue to simmer the chicken in the sauce until it is cooked through. Remove from the heat.

Steamed Vegetables

  • Set up a steamer with the water at a gentle boil.
  • Add all the vegetables to the steamer and let cook until fork tender.

To Serve

  • Divide the vegetables between each plate. Top with a portion of the chicken and a generous portion of the peanut sauce. Serve immediately.

Nutritional Information

Calories: 678kcalCarbohydrates: 38gProtein: 32gFat: 50gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 42mgSodium: 1290mgPotassium: 2218mgFiber: 12gSugar: 16gVitamin A: 25478IUVitamin C: 329mgCalcium: 570mgIron: 9mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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