This article explores a delightful keto peanut chicken recipe that's quick, easy to make, low in carbohydrates, and gluten-free. This dish is a creamy, dairy-free delight packed with flavor, thanks to the combination of peanut butter and coconut milk. It’s a simple variation of chicken satay cooked in a skillet, ready in just about 30 minutes.
Is Peanut Butter Keto-Friendly?
Peanut butter is indeed a great low-carb food, containing only 2g of net carbohydrates per tablespoon, making it a fantastic source of healthy fats and protein. However, it's crucial to check the label for any added sugars. Opt for 100% peanut butter without any added oils for the best keto experience.
Ingredients You'll Need
Here's what you'll need to create this keto peanut butter chicken:
- Chicken: Boneless, skinless chicken thighs are recommended for their flavor and fat content, but chicken breasts can also be used.
- Peanut Butter: Choose a sugar-free peanut butter.
- Coconut Milk: Canned coconut milk provides a creamy base for the sauce.
- Sweetener: A brown monk fruit sweetener adds a richer flavor, but any low-carb sweetener will work.
- Tamari: This is a keto-friendly version of soy sauce.
- Spices: Salt, pepper, garlic, ginger, curry powder, chili paste, coriander, cumin, and red pepper flakes.
- Other Ingredients: Avocado oil (or olive oil), onion, red bell pepper, chicken stock, lime juice, cilantro, sesame oil, orange juice, lemon juice, tomato, coconut aminos, and parsley.
How to Make Keto Peanut Butter Chicken
The following describes the steps to prepare this dish:
- Season the Chicken: Cube the chicken thighs and season with salt and pepper to taste. Alternatively, place the chicken in a large bowl and use a fork to prick holes in it to help the seasoning penetrate. Add all-purpose seasoning, curry powder, black pepper, and pink salt, coating the chicken with the dry rub.
- Cook the Chicken: Heat avocado oil (or olive oil) in a large skillet or pan over medium-high heat. Add the chicken pieces and onion, sautéing until the chicken is cooked through. If searing the chicken, add olive oil to a large skillet on medium heat. Sauté the onion, garlic, and ginger until soft and translucent. Add the chicken and sear the meat, increasing the heat to high to rid any excess liquid. Once browned, remove the chicken and set aside.
- Add Garlic and Spices: Add the minced garlic, spices, and lime juice, cooking for 1 minute.
- Make the Sauce: In a mixing bowl, combine the chicken stock, peanut butter, soy sauce, and red pepper flakes. Whisk until well incorporated. Alternatively, replenish the skillet with olive oil on medium heat. Pour in the tomato, coconut aminos, and coconut milk. Stir in the parsley, chili powder, and peanut butter until the sauce begins to melt and take on a brown/beige color.
- Simmer: Add the peanut butter, coconut milk, and sweetener, simmering on medium heat for 5 to 10 minutes until the sauce has thickened. Stir occasionally to prevent sticking. If the sauce becomes too thick, add more coconut milk.
- Combine and Thicken: Return the skillet to the stove top, continuing to heat over medium heat. Add the natural peanut butter, red curry paste, remaining spice mix, soy sauce, and chicken stock to the pan, stirring together. Add the chicken, onion, and bell pepper back to the sauce and continue to cook for 5-10 minutes until the sauce thickens and coats the chicken well.
- Finish and Serve: Remove from heat and mix in the lime juice and cilantro. Serve by itself or with a side dish of cauliflower rice or low-carb noodles. Garnish with sesame seeds, chopped coriander, cilantro, and green onions.
Keto Peanut Sauce
To make just the peanut sauce, omit the chicken. This versatile sauce can be poured over anything.
Read also: Easy Low-Carb Cheese Crackers
Serving Suggestions
Serve this peanut chicken dish by itself or with a side of cauliflower rice or low-carb noodles. If you have the carb allowances for the day, pair this with a side of cauliflower fried rice to complete the meal.
Storage Instructions
Any leftovers can be stored in the refrigerator in an airtight container for 3 to 4 days. Reheat in a skillet or microwave until warmed through. This dish can also be frozen once thoroughly cooled, lasting up to 3 months. Defrost in the fridge before reheating.
Variations and Tips
- Add Veggies: Include mushrooms, asparagus, or broccoli for added nutrients and flavor.
- Sub Shrimp: Replace chicken with shrimp, sautéing them directly in the sauce.
- Spice it Up: Add chili paste to the sauce or sprinkle with crushed red pepper flakes for extra heat.
- Use Almond Butter: If preferred, use a thick almond butter, adjusting the amount of chicken stock to ensure the sauce thickens.
- Ensure a Smooth Sauce: Use an immersion blender to mix the ingredients, ensuring a smooth consistency.
- Don't Overcrowd the Pan: Avoid overcrowding the pan when cooking the chicken to ensure proper browning.
- Drain Excess Moisture: Drain excess moisture from the chicken while cooking, but avoid being overly aggressive.
- Choose the Right Peanut Butter: Use a thicker peanut butter, avoiding natural varieties that are too oily.
Other Keto Chicken Dishes
Explore other keto chicken dishes, such as keto Instant Pot butter chicken or curry chicken salad, for more variety in your low-carb meal plan.
A Taste of Thailand
This dish combines elements of earthy peanuts, acidic citrus, and umami, finished with a slightly sweet and spicy touch from the chili. If you’re a fan of Asian-style peanut sauces, you’ll love this recipe.
Nutritional Information
Keep in mind that nutrition facts are an estimate and may vary based on product availability and food preparation. Net carbs are calculated by subtracting the fiber count from the total carb count.
Read also: Keto Calorie Counting: A Detailed Guide
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