Replace takeout with this easy keto peanut Thai chicken skillet. Full of veggies, there are still just 5 grams net carbs per serving.
Thai Chicken Skillet
We all need more 30-minute meals in our lives, and this is one of the best. It tastes like Pad Thai, but without the noodles and carbs.
It’s just as creamy, nutty, salty, and slightly-spicy. You can make it as mild or as spicy as you like.
The perfect takeout dupe for those nights when really don’t want to go off your plan, but you still want something that’s not boring.
This skillet chicken meal isn’t boring! Lots of colorful veggies are smothered in a ginger garlic peanut sauce that’s sweetened with sugar-free honey.
It tastes so good, that you’ll want to eat it slowly, savoring every bite.
Thai Peanut Chicken Skillet
I usually suggest cooking chicken thighs on the stove because the dark meat is juicier and won’t dry out as much. But I used chicken breasts in this recipe and they turned out so tender and delicious.
The secret is to make plenty of sauce and cover the chicken in it. If you use more than 1 1/2 pounds of chicken breasts, I suggest making more of the sauce.
The sauce is what makes this recipe so delicious and drool-worthy! The umami flavors from the soy sauce and rice vinegar are tied together with the sugar-free honey.
If you don’t have sugar-free honey, you can use Swerve brown sugar substitute instead. But I use sugar-free honey in so many other recipes that it’s worth it to buy some.
Keto Thai Peanut Chicken
The fresh vegetables are why there are 5 grams net carbs in each serving. If you want to cut the carb amount down a bit, then leave out one or two types of vegetables.
If you have the carbs in your macros, then use every single ingredient. It tastes amazing with all the different vegetables in it.
Here are some ways that you could change it up. Dice up half of a jalapeno instead of the red bell pepper.
Add cauliflower instead of broccoli. And green beans will be the perfect substitute for the snap peas.
What To Eat With Chicken
This chicken skillet meal is made with meat and veggies, so it’s a full meal without needing to make sides. If you want to add something to the side, try a low-carb cauliflower fried rice and Asian slaw.
Together, it will all taste like takeout but a lot fewer carbs!
You could also make keto bok choy stir fry with soy sauce eggs. This has the same umami flavors with bright green bok choy and you can never go wrong with a bowl of keto egg drop soup – it’s a staple whenever I make Asian food for dinner.
Instead of a salad, I’ll serve some low-carb tuna sushi in a bowl.
Chicken Meal Prep
Add this Pad Thai copycat to your weekly meal prep. Store it in an airtight container and keep it in the refrigerator for up to three days.
Reheat it on the stove or in the microwave.
Thai chicken skillet is a freezer-friendly meal, too. Place the cooked meal in a freezer-safe food storage bag or container and keep it in the freezer for up to six months.
Then heat it up in the microwave.
Keto Peanut Thai Chicken Skillet Recipe
Here’s the list of ingredients and photos of each step that you’ll need to make this keto peanut Thai chicken skillet recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Net Carbs: 5 net carbs per serving
Ingredients
- Chicken Breasts
- Olive Oil
- Red Bell Pepper
- Broccoli
- Matchstick Carrots
- Snow Peas
- Natural Peanut Butter
- Ginger Paste
- Minced Garlic
- Sugar-Free Honey
- Soy Sauce
- Rice Vinegar
- Chopped Green Onions
- Peanuts
Directions
Heat the olive oil in a skillet over medium high heat. Season the chicken with salt and pepper to taste, and saute in the oil until cooked through. Remove and set aside.
Add the bell pepper, broccoli, carrots and snow peas to the skillet. Stir to combine, and reduce the heat to saute until the vegetables are beginning to soften.
In a bowl, whisk together the peanut butter, ginger paste, garlic, sugar free honey, soy sauce and rice vinegar. If the mixture is too thick, add water until your desired consistency is reached.
Return the chicken to the skillet, and stir in the sauce.
Simmer for 5 more minutes before garnishing with green onions and peanuts before serving.
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Keto Peanut Thai Chicken Skillet
Equipment
- Skillet
Ingredients
- 1 1/2 pounds Boneless skinless chicken breasts cut into bite-sized pieces
- 2 tbsp Olive Oil
- 1/2 Red Bell Pepper chopped
- 1 1/2 cups Broccoli Florets
- 1/3 cup Matchstick Carrots
- 1/2 cups Snow Peas
- 1/4 cup Natural Peanut Butter
- 1 tsp Ginger Paste
- 2 tsp Minced Garlic
- 1 tbsp Sugar-Free Honey
- 2 tbsp Soy Sauce
- 1 tsp Rice Vinegar
- Water as needed
- 1/4 cup Chopped Green Onions
- 2 tbsp Peanuts
Instructions
- Heat the olive oil in a skillet over medium high heat.
- Season the chicken with salt and pepper to taste, and saute in the oil until cooked through. Remove and set aside.
- Add the bell pepper, broccoli, carrots and snow peas to the skillet. Stir to combine, and reduce the heat to saute until the vegetables are beginning to soften.
- In a bowl, whisk together the peanut butter, ginger paste, garlic, sugar free honey, soy sauce and rice vinegar. If the mixture is too thick, add water until your desired consistency is reached.
- Return the chicken to the skillet, and stir in the sauce.
- Simmer for 5 more minutes before garnishing with green onions and peanuts before serving.
Notes
Keto Thai Recipes
Is Thai your favorite type of food? If you enjoyed this keto peanut Thai chicken skillet recipe, then here are some more easy Thai recipes you shoud make next!
