This Low Carb Peanut Chicken Skillet is loaded with asian inspired flavors, without all the preservatives and junk you'd find in traditional takeout food. Savory, lightly spicy, and so delicious.
Keto chinese food? This Low Carb Peanut Chicken Skillet has all the inspired flavors
I know when you think of peanut butter, chicken is not usually the next thing that comes to mind. If we were playing a word association game, you would likely answer with jelly. But trust me when I tell you that it is equally as good paired with chicken, especially with a bunch of other asian inspired flavors.
What to make with this Low Carb Peanut Chicken Skillet
We love to serve this low carb peanut chicken skillet with a side of cauliflower rice, or vegetable noodles.
In addition to this Low Carb Peanut Chicken Skillet, Check out some of my other favorite low carb skillet recipes:
- Chicken Sausage and Vegetable Skillet
- Corned Beef Hash Breakfast Skillet
- Brussels Sprouts, Sweet Potato and Bacon Hash
- Creamy Herbed Bacon and Egg Skillet
- Sausage, White Cheddar, and Heirloom Tomato Frittata
- Skillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce
- Keto Broccoli and Cheese Stuffed Chicken
Low Carb Peanut Chicken Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 1 ½ lb chicken breast, cut into tender sizes pieces
- sea salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium red bell pepper (about 3.5 oz), sliced
- 3 cloves garlic, minced
- ¾ cup chicken stock
- ⅓ cup creamy peanut butter
- 3 tablespoons soy sauce or coconut aminos (get it here)
- ½ teaspoon crushed red pepper flakes
- 3 green onions, sliced on a bias
- fresh torn cilantro, optional as garnish
- crushed peanuts, optional as garnish
- lime wedges, for serving
Instructions
- Season the chicken breasts with a little salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Add butter and olive oil.
- Add the chicken to the skillet and pan-sear until golden brown, about 3 to 5 minutes each side.
- Reduce heat to medium-low and add the red peppers and garlic to the skillet.
- Sauté for an additional 5 minutes, or until the peppers are tender and the garlic is fragrant.
- In a mixing bowl, combine the chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated.
- Pour sauce into skillet. Bring to a boil over medium-high heat, then reduce heat to low and let simmer.
- Let simmer, stirring frequently for 5 minutes.
- Sprinkle green onions over top before serving.
Notes
8.25g net carbs per serving
Nutrition
- Calories: 502
- Fat: 33g
- Carbohydrates: 12g
- Fiber: 3.75g
- Protein: 44g
Keywords: keto chinese food, asian keto recipes, low carb copycat chinese, low carb one pot meal
