Craving a delicious, low-carb dinner with bold flavors? This Low Carb Peanut Chicken Skillet combines tender chicken, creamy peanut butter, and aromatic spices to create a satisfying dish that’s ready in no time. It’s perfect for busy weeknights and pairs wonderfully with cauliflower rice or a side of stir-fried veggies.
Ingredients
- Chicken and Veggies :
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- Peanut Sauce :
- 1 cup (240 ml) natural, unsweetened peanut butter
- ¼ cup (60 ml) coconut aminos or low-sodium soy sauce
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 g) brown sugar or erythritol (for a low-carb option)
- ¼ tsp (1 g) red pepper flakes (optional, for heat)
- Salt and pepper to taste
- ¼ cup (60 ml) water (to thin the sauce as needed)
- Toppings :
- ¼ cup (60 g) chopped peanuts
- Fresh cilantro, chopped (optional)
Instructions
- Cook the Chicken : Heat olive oil in a large skillet over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes, or until the vegetables are slightly softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Make the Peanut Sauce: Reduce the heat to low. Stir in the peanut butter, coconut aminos or soy sauce, lime juice, brown sugar or erythritol, and red pepper flakes (if using). Mix well until smooth. Gradually add water, 1 tablespoon at a time, to reach your desired sauce consistency.
- Combine Everything: Return the cooked chicken to the skillet and toss to coat it in the sauce. Simmer for 2-3 minutes until everything is heated through. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Transfer the dish to a serving plate or keep it in the skillet for a rustic presentation. Garnish with chopped peanuts and fresh cilantro (if using).
- Enjoy: Serve warm with your choice of low-carb sides like cauliflower rice or zucchini noodles.
Conclusion
This Low Carb Peanut Chicken Skillet delivers rich and creamy peanut flavor paired with tender chicken and vibrant vegetables. It’s an easy, wholesome meal that’s sure to please everyone at the table. Perfect for those seeking a satisfying yet low-carb dinner!
Low Carb Peanut Chicken Skillet
A flavorful, low-carb skillet dish with chicken,creamy peanut butter, and bold seasonings, topped with crunchy peanuts andfresh cilantro.
Ingredients
Chicken and Veggies :
- 1 lb 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
Peanut Sauce :
- 1 cup 240 ml natural, unsweetened peanut butter
- ¼ cup 60 ml coconut aminos or low-sodium soy sauce
- 2 tbsp 30 ml lime juice
- 1 tbsp 15 g brown sugar or erythritol (for a low-carb option)
- ¼ tsp 1 g red pepper flakes (optional, for heat)
- Salt and pepper to taste
- ¼ cup 60 ml water (to thin the sauce as needed)
Toppings :
- ¼ cup 60 g chopped peanuts
- Fresh cilantro chopped (optional)
Instructions
- Cook the Chicken : Heat olive oil in a large skillet over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes, or until the vegetables are slightly softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Make the Peanut Sauce: Reduce the heat to low. Stir in the peanut butter, coconut aminos or soy sauce, lime juice, brown sugar or erythritol, and red pepper flakes (if using). Mix well until smooth. Gradually add water, 1 tablespoon at a time, to reach your desired sauce consistency.
- Combine Everything: Return the cooked chicken to the skillet and toss to coat it in the sauce. Simmer for 2-3 minutes until everything is heated through. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Transfer the dish to a serving plate or keep it in the skillet for a rustic presentation. Garnish with chopped peanuts and fresh cilantro (if using).
- Enjoy: Serve warm with your choice of low-carb sides like cauliflower rice or zucchini noodles.