Keto Peanut Thai Chicken Skillet
Replace takeout with this easy keto peanut Thai chicken skillet. Full of veggies, there are still just 5 grams net carbs per serving.
Servings 6 servings
Calories 501kcal
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
Calories: 501 Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site