Low Carb Peanut Chicken Skillet saved my sanity more times than I can count. You know those weeknights—when hunger hits hard, and you realize you forgot to plan dinner? Story of my life. And frankly, I’m not about to order takeout every time. If you want something actually tasty, that’s ready super fast, and that doesn’t blow up your carbs? Pull up a chair. I’ve got you.
Ingredients Youll Need
All right, here’s the scoop. If your pantry looks anything like mine (a little peanut butter, random veggies, a chicken breast or two… not much else), you’re already halfway there. This Low Carb Peanut Chicken Skillet doesn’t need anything fancy.
For the basics, grab:
- Chicken: about a pound, boneless and skinless. Breasts or thighs, whatever floats your boat
- Peanut butter: Go for creamy and as natural as you can
- Soy sauce or coconut aminos: Keto folks sometimes like the coconut stuff, but regular works too
- Garlic and ginger: Fresh is ideal, but bottled isn’t a crime
- Lime juice: Trust me, that zip makes the dish sing
- Low carb sweetener: Like allulose or stevia, or honestly, just skip if you’re not into that
- Broth: Chicken or veggie
- Bell peppers and broccoli: Or any other low-carb veggie languishing in your crisper
If you want to really jazz it up, I sometimes sprinkle on a few chopped peanuts and green onion right before serving. Not required, just dreamy.
“I tried this Low Carb Peanut Chicken Skillet last week, and my whole family loved it. It was so easy and tasted incredible, even my kids asked for seconds!” – Mia G., loyal reader
How to Make Peanut Butter Chicken
Let’s get to it. Grab your skillet. The biggest one you have. Set the heat to medium-high (don’t be shy, you want color on that chicken). Toss the diced chicken in, let it brown up a bit—shouldn’t take more than five minutes.
While that’s happening, whisk together the peanut butter, soy sauce, garlic, ginger, lime, and your sweetener (I do this in a coffee mug, less dishes). Pour that mix into the pan, along with the broth. Stir well. Add the veggies and stir again. Don’t be scared if it looks a little clumpy at first; it smooths out.
Drop the heat. Cover. Let it cook another 8-10 minutes, enough for the chicken to finish and the veggies soften a bit. If your sauce’s too thick, splash in a little extra broth or water. Too thin? Let it bubble, no worries. Taste and adjust—salt, lime, or maybe extra peanut butter (I always do). Done!
Is Peanut Butter Keto?
Big debate, right? Here’s my take—it can be. Not all peanut butters are created equal, just like not all cookies are worth eating. Always check your jar. The low carb peanut chicken skillet only works if your PB’s not loaded up on sugar (some of them have more than soda, yikes).
Look for one that says “natural,” and flip to the ingredients. You want, like, peanuts. Maybe salt. That’s it. Two tablespoons is about four carbs, so keep that in mind for your tally. It’s way lower than any breaded chicken dinner you’d order out.
But—super important—measure. It’s so easy to lose track and suddenly…Oops, that was half the jar.
What To Serve With Peanut Chicken
Okay, you made Low Carb Peanut Chicken Skillet. Now what do you serve it with? Frankly, just eating it out of the pan is an option (I won’t tell). But, here’s what I’ve tried—and liked.
- Cauliflower rice. It soaks up the peanut sauce perfectly, plus extra veg is never a bad thing.
- Zucchini noodles. Sounds fancy, but it really is just spiralized zucchini tossed in the sauce for a minute.
- Steamed green beans. Quick, easy, and soaks up the flavor surprisingly well.
- Cabbage slaw. Crunchy, tangy, just spoon the chicken right on top.
Trust me, nobody will complain if you double up on veggies, especially with all that savory, peanut-ginger goodness.
Recipe Tips and Variations
Honestly, the best thing about Low Carb Peanut Chicken Skillet? It’s basically impossible to mess up. Still, here’s a couple things I’ve learned from loads of trial (and a little error). Try toasted sesame oil for a deep flavor kick, or stir in a dash of sriracha if you want some extra heat (my husband won’t eat it any other way now). Out of broccoli? Use snap peas, even spinach works in a pinch. Oh! And don’t skip the lime—it totally wakes things up.
Want it creamier? Add coconut milk, just a splash. You can also double the sauce and save half for meal prep lunches. It reheats like a dream.
“This recipe saved me after a long work day. I made it twice in one week, because it was that good and way faster than waiting for delivery food.” – Caleb, busy coworker and notorious takeout fan
Common Questions
Is this dish spicy?
Nope! It’s pretty mild, unless you add more chili sauce. Totally kid-friendly as written.
Can I make it dairy-free?
Oh yes. No dairy here at all, so it’s safe for lactose-sensitive folks.
How long does it keep?
Keep it in the fridge, tightly covered, for up to four days. Maybe longer, but honestly—leftovers rarely last that long.
What if my sauce is lumpy?
Whisk it longer, and make sure to heat it gently. Sometimes cold PB just takes patience.
Do I need a fancy skillet?
Nope. Any big skillet does the trick. Nonstick, cast iron, even your old college pan.
Try It Tonight—Low Carb, High Flavor
So, the main thing I want you to remember about this Low Carb Peanut Chicken Skillet is it truly delivers. You don’t have to be a kitchen wizard to pull off weeknight magic. It’s endlessly flexible, lightning fast, and if I’m being honest? Tastes like you spent hours over the stove. Want even more ideas? Check out this Peanut Chicken Skillet | Peace Love and Low Carb adventure or see a different take over at Keto Peanut Butter Chicken Recipe – Home. Made. Interest.. Let me know if you put your own spin on it—sometimes those improvisations turn out five-star restaurant good.
Low Carb Peanut Chicken Skillet
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs Use whichever you prefer.
- 1/2 cup creamy peanut butter Go for a natural variety.
- 1/4 cup soy sauce or coconut aminos Coconut aminos for a keto option.
- 2 cloves garlic Fresh is ideal, but bottled works too.
- 1 inch fresh ginger Grated or minced.
- 2 tablespoons lime juice Adds brightness to the dish.
- 1 tablespoon low carb sweetener Like allulose or stevia, optional.
- 1 cup broth Chicken or vegetable broth.
- 2 cups bell peppers and broccoli Or any other low-carb veggies.
For Serving
- 1/4 cup chopped peanuts Optional garnish.
- 2 tablespoons chopped green onion Optional garnish.
Instructions
Preparation
- Grab a large skillet and heat it to medium-high.
- Add the diced chicken and let it brown, about 5 minutes.
Cooking
- Whisk together peanut butter, soy sauce, garlic, ginger, lime juice, and sweetener in a mug.
- Pour the mixture into the skillet with the chicken, along with the broth.
- Stir well and add the chopped veggies; stir again.
- Reduce the heat and cover, cooking for an additional 8-10 minutes until chicken is cooked through and veggies are softened.
- If the sauce is too thick, add more broth or water; if too thin, let it cook a bit longer.
- Taste and adjust seasoning with salt, lime, or more peanut butter as desired.
