Ingredients
boneless, skinless chicken breasts | 1.5 lbs (680g), cut into 1-inch pieces |
olive oil | 2 tablespoons |
garlic | 3 cloves, minced |
ginger | 1 tablespoon, minced |
red bell pepper | 1, thinly sliced |
zucchini | 1, cut into half-moons |
natural peanut butter | 1/3 cup, creamy |
coconut milk | 1/2 cup |
soy sauce | 2 tablespoons |
fish sauce | 1 tablespoon |
lime juice | 2 tablespoons |
erythritol | 1 tablespoon, or another low-carb sweetener |
crushed red pepper flakes | 1/4 teaspoon |
salt | to taste |
black pepper | to taste |
fresh cilantro | 2 tablespoons, chopped |
green onions | 2, thinly sliced |
chopped peanuts | 1/4 cup, for garnish |
Preparation
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and ginger, and cook for 30 seconds until fragrant.
- Add the chicken pieces to the skillet, and season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the sliced red bell pepper and zucchini to the skillet, and cook for an additional 3-4 minutes, or until the vegetables are tender.
- In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, fish sauce, lime juice, erythritol, and crushed red pepper flakes. Pour the sauce into the skillet, stirring to combine with the chicken and vegetables.
- Simmer the Thai Peanut Chicken for 5-10 minutes, allowing the sauce to thicken and flavors to meld.
- Taste and adjust the seasoning with additional salt, black pepper, or crushed red pepper flakes, if desired.
- Serve the Thai Peanut Chicken over cauliflower rice, if desired, to keep it low-carb. Garnish with chopped cilantro, sliced green onions, and chopped peanuts.
Nutrition
- Calories: 480
- Carbohydrates: 12g
- Protein: 40g
- Fat: 32g
- Fiber: 4g
- Sodium: 800mg