This peanut butter chicken recipe is a quick and easy dish to make and is low carb and gluten-free. The keto peanut sauce can also be used on other dishes.
Peanut butter gives this chicken dish a mild, nutty flavor that’s very tasty. Cooked in coconut milk this is a creamy dairy-free dish full of great taste. It's a variation of chicken satay in a skillet.
A quick and easy chicken dish that can be ready in 30 minutes. The Chief Taster loved this dish and went back for seconds, ruining my plans to give the leftovers for his packed lunch the next day.
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IS PEANUT BUTTER KETO FRIENDLY?
Peanut butter is a great low carb food as it only has 2g net carbohydrates in a tablespoon and is a great combination of healthy fat and protein. However, check the label for any added sugars. We prefer a 100% peanut butter with not added oil too.
INGREDIENTS YOU WILL NEED
For this peanut butter chicken recipe you will need these ingredients:
- Chicken - we used chicken breasts cut into bit size pieces but chicken thighs could be used too.
- Coconut milk - canned coconut milk is used. Ensure it's full fat.
- Peanut Butter - the best keto peanut butter should be sugar free. Either smooth or chunky can be used in this recipe.
- Avocado Oil - this can be replaced with olive or coconut oil
- Brown sweetener - we use brown monk fruit sweetener for a richer flavor but any other low carb sweetener can be used. It's not essential that it's golden.
- Spices - for a hotter, spicier dish, add chili powder, cumin or cayenne pepper.
- Tamari - the keto friendly version of soy sauce. It's also gluten-free.
HOW TO MAKE KETO PEANUT BUTTER CHICKEN
This recipes is as easy as my Marry Me Chicken Recipe and you will want make this again and again!
Cook the chicken and onion in a skillet.
Add garlic, lime juice and spices.
Add peanut butter, sweetener and coconut milk
Cook and serve. Don't expect leftovers!
Serve this peanut chicken dish by itself or with a side dish of cauliflower rice or low carb noodles.
Any leftovers can be kept in the refrigerator in an airtight container and should 3 to 4 days. Reheat the dish in a skillet or a microwave until warmed through.
This easy peanut butter chicken recipe dish can be frozen once thoroughly cooled. Store in a zip lock bag or an air tight container and place in the freezer. It will last up to 3 months and needs to be defrosted in the fridge before reheating.
KETO PEANUT SAUCE
Once you taste this peanut sauce you will want to pour it over everything! To make it just omit the chicken from this dish. You could serve it with grilled vegetables or make a chicken satay by grilling the chicken pieces on a skewer.
MORE KETO CHICKEN DISHES
With chicken being one of the Chief Taster's favourite meats, we have plenty of low carb chicken recipes you may want to try too!
Chicken Vindaloo Recipe (for those of you who enjoy the heat!)
Keto Peanut Butter Chicken
- 3 medium chicken breasts cut into chunks
- 2 tablespoon avocado oil or olive/coconut oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- 1 tablespoon tamari sauce
- 2 tablespoons lime juice
- 1 tablespoon brown monk fruit sweetener or other low carb sweetener
- ½ cup coconut milk canned
- 4 tablespoons peanut butter unsweetened
- Season the chicken pieces with salt and pepper (not in the ingredient list. Season to your own preference).
- Heat the avocado oil in a large skillet or pan on a medium-high heat and add the chicken pieces and onion. Sautee until the chicken is cooked through.
- Add the minced garlic, spices and lime juice and cook for 1 minute.
- Add the peanut butter, coconut milk and sweetener and simmer on a medium heat for 5 to 10 minutes until the sauce has thickened. Stir the sauce occasionally to prevent the chicken sticking.
- If the sauce becomes too thick, add more coconut milk.
- Serve and enjoy! Serving suggestions are chopped peanuts or cilantro.
The information shown is an estimate provided by an online nutrition calculator.