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**
Emma says
Made this last night but as a stir fry in the wok with lots of yummy crisp veges with it as well, it was a huge hit!
My daughter said this morning to make all future stirfrys with that sauce!
Can't get enough of your recipes!
Justin says
This recipe is quite tasty but I'll offer one warning. The sauce was nice and creamy until I raised the heat to boil. It then began to separate. I believe this is more an issue with "natural" peanut butter. It looked so much better before the separation. Keep an eye on it and don't let it get too hot after you pour the sauce in. Thanks for the recipe!
Sandy says
I absolutely love this. Added zucchini and a little bit more red pepper flakes. It was absolutely amazing. Definitely a keeper.
Peace Love and Low Carb says
Awesome. So happy you enjoyed it!!
Gail C says
I made this last night and was surprised at how good it is. I served it over shirataki noodles. I also used boneless chicken thighs instead breasts.
Heather says
Hi. Any idea how I could make this with powdered peanut butter? That's all I have right now. Thanks!
Peace Love and Low Carb says
You can do it as a 1 for 1 exchange. Rehydrate enough of the powder to match the quantity called for in the recipe
Michelle says
This is amazing! Hubby and I both enjoyed it very much. I used refined coconut oil instead of butter and added a bit of grated ginger, because I it, very tasty! I didn't use as much oil, but it still turned out great. We'll definitely have this again!
Brenda says
Yummy as usual! Love your recipes, Kyndra
Katie says
Licking out my bowl right now. I will have leftovers the next three days for lunch. Already looking forward to it.
ivy says
I'm confused if I cut the chicken up in pieces like the recipe says or keep whole like the picture ?
Peace Love and Low Carb says
It is cut into tenders sized pieces as stated in the recipe and featured in the picture.
Marie says
Made this tonite, very easy & tasty. As we use little salt I did find it saltyif you are a low sodium person use low sodium soy & stock. Definitely will make again