Low Carb Peanut Chicken? In 30 minutes? Count me in!
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One of my most favourite dishes of all time is Peanut Chicken. It can be on the table in 30 minutes and has completely stolen my heart! Especially when topped with crunchy, salty peanuts…
This keto peanut chicken is just as tasty as it’s sugar loaded evil twin. It is packed with flavour and peanuty goodness all rolled into a saucy mess that is as addicting as it is healthy!
I am so pumped to share this epic Low Carb Peanut Chicken recipe with you and hope you love it as much as we do!
Ingredients
- boneless skinless chicken breasts
- avocado or olive oil
- carrots
- green beans
- broccoli
- Optional garnish: salted peanuts
Peanut Sauce
- organic peanut butter with no additives
- soy sauce
- honey substitute
- water
- sesame oil
- rice vinegar
- dehydrated red pepper flakes
- garlic
- ginger
Carrot – For less carbs, the carrot can we swapped out for another veggie like pepper or cauliflower.
Organic Peanut Butter – Always choose organic peanut butter with no additives. Want to know why? Read all about it from BodyUnburdened.
Soy Sauce – For strict keto, soy sauce can be switched out for coconut aminos.
Honey Substitute – As soon as I discovered this honey substitute from Nature’s Hollow, I knew I would finally get to indulge in Peanut Chicken again! I use this honey sub in recipes like this Low Carb Nut Bar and this Keto Honey Mustard.
How to make Low Carb Peanut Chicken
Any time you have a moment to spare, work on putting the sauce together. In an immersion blender cup, add all of the sauce ingredients and then blend until smooth with the immersion blender.
Heat a skillet on medium high with a touch of oil. You want that oil nice and hot before adding the chicken to give it a nice sear.
Cut the chicken into 1″ cubes and add to the hot skillet. Peel and chop the carrots into thin slices. Fry the chicken until it has seared on all edges, then toss in the carrots.
In the meantime, wash and trim the green beans, then chop them into 1″ pieces. Fry the chicken until the internal temperature has reached 175°, then toss in the prepared green beans.
Allow the green beans to fry with the chicken and carrots for a couple of minutes, then add the peanut sauce and broccoli. Stir, bring to a simmer, and cook for 2 minutes.
That’s it! Enjoy over Cauliflower Rice or zucchini noodles.
Expert Tips
- Don’t have boneless skinless chicken breasts? Watch how to easily debone them here. Alternately, boneless skinless chicken thighs can be used.
- If you don’t have an immersion blender, the peanut sauce can simply be whisked together, though it will not be as smooth.
What goes with Low Carb Peanut Chicken?
- Spring Rolls – I love spring rolls with keto peanut chicken. They add another flavour and texture to the mix that is just excellent! Check out this low carb recipe from IHeartUmami.
- Cauliflower Rice is my favourite to pair with this Keto Peanut Chicken. It’s quick and doesn’t take any flavour away from the dish like rice does.
- Zoodles – or zucchini noodles. These guys also pair great with this low carb peanut chicken and take just minutes to make, especially if you have a vegetable spiralizer. Check out this Low Carb Spaghetti and Meatballs with Zoodles post for directions on how to make zoodles.
Here are some other low carb recipes you might like:
- Teriyaki Chicken
- Instant Pot Korean Beef
- Butter Chicken
- Zucchini Noodle Stir Fry
- Cauliflower Fried Rice
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Low Carb Peanut Chicken
Ingredients
- 1 tbsp avocado or olive oil
- 1 ½ lbs boneless skinless chicken breast
- 2 medium carrots
- 2 cups green beans
- 2 cups broccoli
Peanut Sauce
- ⅔ cup organic peanut butter with no additives
- ⅓ cup soy sauce
- ⅓ cup honey substitute
- ¾ cup water
- 2 cloves garlic
- 2 tsp minced ginger
- 1 tbsp sesame oil
- ½ tsp crushed red pepper flakes
- 1 ½ tbsp rice vinegar
Instructions
Equipment Needed
- Cutting Board and Knife
- Skillet
- Immersion Blender with Cup
Directions
Peanut Sauce
- To make the sauce, combine all the peanut sauce ingredients and puree with an immersion blender until smooth. Make the sauce first or work on it bit by bit while cooking the other ingredients to make this recipe faster.
Peanut Chicken
- Heat a skillet on medium high with oil. Cut the chicken into 1" cubes and add to the skillet once the oil is hot. Peel and chop the carrots into thin slices and add to the skillet once the chicken has been seared on all edges.
- Wash and trim the green beans, then cut into 1" pieces. Fry the chicken and carrots until the internal temperature of the chicken has reached 175°, then toss in the prepared green beans.
- Allow the green beans to fry with the chicken and carrots for a couple of minutes, then add the peanut sauce and chopped broccoli. Stir, bring to a simmer, and cook for 2 minutes.
- Pour over Cauliflower Rice or zucchini noodles.
Notes
Ingredient Notes
- Carrot – For less carbs, the carrot can be swapped out for another veggie like pepper or cauliflower.
- Organic Peanut Butter – Always choose organic peanut butter with no additives. Want to know why? Read all about it from BodyUnburdened.
- Soy Sauce -For strict keto, soy sauce can be swapped out for coconut aminos.
- Honey Substitute – As soon as I discovered this honey substitute from Nature’s Hollow, I knew I would finally get to indulge in peanut chicken again! I use this honey sub in recipes like this Low Carb Nut Bar and this Keto Honey Mustard.
Expert Tips
- Don’t have boneless skinless chicken breasts? Watch how to easily deboned them here. Alternately, boneless skinless chicken thighs can be used.
- If you don’t have an immersion blender, the peanut sauce can simply be whisked together, though it will not be as smooth.
