Can I use a natural peanut butter?

I recommend using a thicker peanut butter. The natural varieties are very oily and do not work well with this sauce.

Is peanut butter keto?

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.

Can this be made with almond butter?

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.

Peanut Chicken Skillet | Peace Love and Low Carb

Name: Low Carb Peanut Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 1/2 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; 3/4 cup chicken stock; 1/3 cup creamy peanut butter; 3 tablespoons soy sauce or coconut aminos (get it here); 1/2 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

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

Units Scale

1 1/2 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
3/4 cup chicken stock
1/3 cup creamy peanut butter
3 tablespoons soy sauce or coconut aminos (get it here)
1/2 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

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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

Keywords: keto chinese food, asian keto recipes, low carb copycat chinese, low carb one pot meal, peanut butter chicken, asian chicken dishes