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**
Lavinia says
Wow, just made this tonight and I'm in love! Thank you so much for this recipe, I think I'll be making this a lot! Also, that's one dish sorted for when my parents come to visit at Christmas, because I think they'll love it just as much!
Anu says
This is wonderful! As someone else suggested, I used chicken thighs and added some ginger along with the garlic and peppers. I also had some coconut milk to use up so I added that along with some water and a chicken stock cube instead of chicken stock, added a few drops of Stevia for that typical hint of sweetness you get in satay sauces, and garnished with some fresh coriander... that sounds like a lot of changes, but it wasn't really! 🙂 I didn't find it too salty at all, but then again I do like my food well salted. Thank you so much for the yummy recipes, this is perfect for a weeknight, it's so easy to make.
Cykii says
This dish was beautiful. Would probably reduce the soy sauce next time but amazing dish all the same. Great recipe ????????
Karen K says
Holy crap this was AMAZEBALLS!!! Served it over Cauliflower rice and my husband didn't even know there was no real rice. It's soaked up the peanut sauce wonderfully and he was thrilled there was a serving for leftovers for him tomorrow when he gets home from work. I highly recommend everyone make this!
Anu says
This is lovely, and SO easy! Brilliant for a busy weeknight meal. Made it exactly as written and it worked like a charm. I might even try this with chicken thighs, I think that could take this to the next level. Thanks for yet another fantastic recipe 🙂
Teresa says
I adore anything in peanut sauce so I’ve been meaning to make this for awhile now and finally did tonight. My sauce did some weird separatey thing so it didn’t look as pretty as your pictures but MAN WAS IT DELICIOUS! This one’s going in the keeper pile! Thanks!
Joe Hightower says
Made it tonight with family. Big success- almost no leftovers I’m sorry to report.! I omitted the red pepper flakes and onions per spouse’s request but otherwise followed recipe exactly. Thanks for a great low-carb dish.
Julie says
Many areas in Asia use Peanuts and Peanut Butter . Such as Chicken and Beef Sate served with Peanut Sauce. Spicier the better. Peanut Sayce is served with many things. Cannot wait to try your version.
Danielle says
Man oh man this was so so yummy. My super picky teenage son loved it...no leftovers now!
Shelby Reade says
This is my very first low carb dinner made and this is absolutely amazing. Loved the fresh flavors and how quickly this came together. And this was even better the next day for lunch.
Husband and toddler (they had theirs over rice) devoured this and the hubs has already requested this again.
Love your site, newsletter, and all your recipes, looking forward to trying many more (pork eggroll in a bowl is tonight).
Peace Love and Low Carb says
Thank you so much! So happy that they whole family enjoyed it.