This quick and easy Low Carb Peanut Chicken Skillet recipe is loaded with flavor. Tender, juicy chicken, red bell peppers, and garlic, in a sweet and savory peanut butter sauce, topped with green onions, cilantro, and peanuts. Best of all, this peanut butter chicken only dirties one pan and takes less than 30 minutes.
Ingredients in Peanut Chicken Skillet
Ingredient Notes
How to Make Peanut Butter Chicken
Step by Step Directions
STEP 1: Season the chicken breasts with a little salt and pepper on both sides. Heat a large skillet over medium-high heat. Add the butter and olive oil. Add the chicken to the skillet and pan-sear until golden brown, about 3 to 5 minutes each side.
STEP 2: 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 crisp-tender and the garlic is fragrant.
STEP 3: In a mixing bowl, combine the chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated.
STEP 4: 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 or until thickened. Sprinkle green onions over top before serving.
Recipe Tips and Variations
Frequently Asked Questions
I recommend using a thicker peanut butter. The natural varieties are very oily and do not work well with this sauce.
Some peanut butter is very high in added sugars, making it high in carbs. Just be sure to check the nutrition labels and read the ingredients.
Yes, but I recommend using the thickest almond butter you can find. It may be necessary to reduce the amount of chicken stock in order for the sauce to still thicken.
What to Serve with this Keto Peanut Butter Chicken
More Keto Chicken Recipes
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Low Carb Peanut Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Diet: Gluten Free
Description
This quick and easy Low Carb Peanut Chicken Skillet recipe is loaded with flavor. Tender, juicy chicken, red bell peppers, and garlic, in a sweet and savory peanut butter sauce, topped with green onions, cilantro, and peanuts. Best of all, this peanut butter chicken only dirties one pan and takes less than 30 minutes.
Ingredients
- 1 ½ pounds chicken breast, cut into tender sizes pieces
- sea salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
- 1 medium red bell pepper, 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 the 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 crisp-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 or until thickened.
- Sprinkle green onions, cilantro, and peanuts over top before serving, if using
Notes
- Net carbs per serving: 8.25g
- Storage: Store leftover Peanut Butter Chicken in the refrigerator for up to 5 days.
- Reheating: I recommend reheating this in a pan on the stovetop and adding a splash of chicken stock and a couple tablespoons of peanut butter to help revive the sauce.
- Add more veggies: This is also delicious with mushrooms, asparagus or broccoli added.
- Sub shrimp: This peanut sauce also works well with shrimp. Since shrimp cook so fast, you can just sauté them right in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Saute
- Cuisine: Asian
Nutrition
- Calories: 502
- Fat: 33g
- Carbohydrates: 12g
- Fiber: 3.75g
- Protein: 44g
** Recipe Originally Posted on March 3rd 2016 - Recipe Updated on April 28th 2022**
Kitty says
Excellent recipe! Made a few changes based on what I had in the cupboards. Started with a chopped onion base before adding the chicken and skipped the peppers. Served with a side of boiled mange tout. We also skipped the salting of the chicken and used reduced sodium dark soy sauce because we prefer things aren’t too salty. We actually wanted a bit more salt but the peanuts that we had to hand were salted and that did a great job of compensating. I recommend that you don’t skip the lime as I think it had quite a bit of flavour to the dish. Overall, this is a really nice neutral meal that we might try spicing up a bit more next time. It’s a great base to play around with and thankful that you shared the recipe!
Elizabeth says
One of our new favorites! A delicious dinner that comes together quickly!
Serena Beckman says
So tasty! This recipe is on repeat. I crave it on a regular basis. So appreciate you sharing meals that are both easy to make and delicious!
Kiesha says
This recipe has been pinned!
So quick, so easy, so flavourful! I had all the ingredients on hand and that’s what makes this top notch plus I only had to use one pan! Another great recipe Kyndra, thank you!
Holly says
This was delicious, the leftovers was even better the next day. I love your recipes, they are a huge help to my new low carb life style.
Lisa says
This is DELICIOUS! I would reduce salt by not salting chicken as well or maybe a pinch of sugar or sugar substitute...but it was yummy! Extra veggies would be good too! Thank you!!
April Mason says
Hi, I have made this recipe several times, exactly as written. I decided last time to cut the soy sauce in half as the dish was just too salty for us. Otherwise it is delicious! We serve it over 3 or 4 ounces of cauliflower rice. Sooo good! Thank you!
April
Brenna says
What an explosion of deliciousness! Super easy too. I made it to the letter and served it over riced cauliflower. I agree with another reviewer and will leave out the chicken salting at the start - but oh boy, it's still fab!!
Cynthia says
Oh my goodness. Super easy, ingredients already in my kitchen, healthy AND delicious. Definitely a winner.
Next time I’ll add more red bell peppers and a bit more of the pepper flakes. Five star recipe for sure.