Keto Peanut Thai Chicken Skillet

why make this recipe

This Keto Peanut Thai Chicken Skillet is quick, full of flavor, and low in carbs. It uses simple ingredients and cooks in one pan. You get protein and veggies in one dish. If you want a lighter peanut dish, try this Thai peanut chicken salad for a fresh change.

introduction

This recipe blends peanut taste with garlic and ginger for a quick weeknight meal. It is easy to cook and fits a keto plan. You can change vegetables and keep it low carb.

how to make Keto Peanut Thai Chicken Skillet

Heat the pan, cook the chicken, then add the veg and sauce. Stir well so the peanut sauce covers everything. For another skillet idea with a creamy twist, see this creamy pumpkin parmesan chicken skillet (version 2).

Ingredients :

• 1 lb chicken breast, diced
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• Salt and pepper to taste
• Chopped peanuts for garnish
• Fresh cilantro for garnish

Directions :

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and ginger; sauté until fragrant.
3. Add chicken and cook until browned and cooked through.
4. Stir in bell peppers and broccoli, cooking until just tender.
5. In a small bowl, mix peanut butter and soy sauce until smooth.
6. Pour the sauce over the chicken and vegetables, tossing to coat evenly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped peanuts and cilantro.

how to serve Keto Peanut Thai Chicken Skillet

Serve hot from the skillet. Plate over a bed of cauliflower rice or eat on its own for a low-carb meal. Add extra chopped peanuts and cilantro on top for color and crunch.

how to store Keto Peanut Thai Chicken Skillet

Cool the skillet to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat in a pan over low heat or in the microwave until warm.

tips to make Keto Peanut Thai Chicken Skillet

• Use smooth peanut butter so the sauce blends easily.
• Cut chicken into even pieces so it cooks the same.
• Do not overcook the broccoli; keep it a bit crisp.
• Taste the sauce and add more soy or peanut butter to balance flavor.
• For another creamy chicken skillet idea, check this creamy pumpkin parmesan chicken skillet for inspiration.

variation (if any)

• Swap bell peppers for zucchini or green beans.
• Use almond butter for a different nut taste (still low carb).
• Add a splash of lime juice for a bright finish.

FAQs

Q: Can I use chicken thighs instead of chicken breast?
A: Yes. Thighs work well and stay juicy. Adjust cook time until done.

Q: Is this recipe keto friendly?
A: Yes. It uses low-carb vegetables and no sugar. Keep portions of peanut butter moderate.

Q: Can I make this gluten free?
A: Use tamari or a gluten-free soy sauce to make it gluten free.

Q: How do I make the sauce thinner?
A: Add a little warm water or chicken broth and stir until you reach the right texture.

Conclusion

This Keto Peanut Thai Chicken Skillet is fast, tasty, and simple to make. For a related low-carb skillet with peanut flavor, see Low Carb Peanut Chicken Skillet.

Keto Peanut Thai Chicken Skillet

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Keto

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Description

A quick and flavorful Keto Peanut Thai Chicken Skillet that combines chicken, vegetables, and a delicious peanut sauce, all in one pan.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, diced
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• Salt and pepper to taste
• Chopped peanuts for garnish
• Fresh cilantro for garnish

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Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and ginger; sauté until fragrant.
3. Add chicken and cook until browned and cooked through.
4. Stir in bell peppers and broccoli, cooking until just tender.
5. In a small bowl, mix peanut butter and soy sauce until smooth.
6. Pour the sauce over the chicken and vegetables, tossing to coat evenly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped peanuts and cilantro.

Notes

Use smooth peanut butter for easier blending and ensure chicken is cut into even pieces for even cooking. Adjust the sauce according to taste.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 75mg

Keywords: Keto, Thai, Chicken, Skillet, Peanut Sauce, Low Carb, Quick Dinner