Published: · Last Updated: by Kyndra Holley
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Jump to Recipe·Print Recipe·★★★★★4.9 from 50 reviews
Thisquick 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.
Table of Contents show
Ingredients in Peanut Chicken Skillet
Ingredient Notes
- Chicken: For this peanut chicken skillet, I used boneless, skinless chicken breasts, but you could also use chicken thighs. (More low carb chicken recipes)
- Bell pepper: I like to use red bell peppers because they are mild and have a slight sweetness to them. You could also use orange, yellow, or green bell peppers. To add a little more kick, try using poblano, Anaheim, or even jalapeños peppers. (Try these Pickled Jalapeños)
- Peanut butter: For the sauce, I recommend using a thicker peanut butter. If you are concerned with the carb count, you can use a reduced sugar variety. (Try these Keto Peanut Butter Cookies)
- Soy sauce: The soy sauce in this recipe adds a nice salty, umami element. You can also use Tamara (gluten free soy sauce), or even coconut aminos.
- Garnishes: I like to top this with some sliced green onions, torn cilantro, peanuts, and crushed red pepper flakes.
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
- 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 cooks so fast, you can just sauté them right in the sauce.
- Add rice: If you aren't concerned with keeping this a low carb peanut butter chicken, this is excellent served over white rice.
- Spice things up: To give this dish a little more kick, add some chili paste to the sauce or sprinkle it with some crushed red pepper flakes before serving.
Frequently Asked Questions
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.
What to Serve with this Keto Peanut Butter Chicken
- Cilantro Lime Cauliflower Rice
- Sesame Ginger Noodles
- Sweet and Spicy Green Beans
- Egg Roll in a Bowl
More Keto Chicken Recipes
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Low Carb Peanut Chicken Skillet
- Author: Kyndra Holley
- 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
UnitsScale
- 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
Keywords: keto chinese food, asian keto recipes, low carb copycat chinese, low carb one pot meal, peanut butter chicken, asian chicken dishes
** Recipe Originally Posted on March 3rd 2016 - Recipe Updated on April 28th 2022**
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Reader Interactions
Comments
Elizabeth says
One of our new favorites! A delicious dinner that comes together quickly!
★★★★★
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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!
Reply
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!★★★★★
Reply
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.
★★★★★
Reply
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!!
★★★★★
Reply
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★★★★★
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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!!
★★★★★
Reply
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.
★★★★★
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