Peanut Butter Chicken Recipe
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This peanut butter chicken is low in carbs (10 net carbs) and easy to make on a busy weeknight!
This is a super simple dish that I converted from another recipe. The original called for ingredients that, while undoubtedly delicious, would have been a bit tough for somebody with blood sugar issues like mine. So I changed up the ingredients and added a tiny bit of my own flare and ended up with a delicious dish I’ll make again and again. It’s fast, easy and tasty. You can’t go wrong!
Peanut Butter Chicken Ingredients
¼ cup coconut aminos – You can sub with soy sauce if you prefer. But opt for low sodium soy sauce or this will be too salty.
3 tbsp. peanut butter – Opt for an all natural peanut butter that only has peanuts and maybe some salt listed in the ingredients. Avoid peanut butters with sugar and other ingredients added.
¼ tsp. pure liquid stevia – You can choose a different sweetener, but you’ll have to play around with the measurements a bit. A little stevia goes a long way. So a different sweetener will require more. If using a granular sweetener, I recommend starting with about 1 teaspoon and see how that tastes. You can always stir in more sweetener at the end.
1 tsp. ground ginger – If you prefer using fresh, grated ginger, grate if fine and use about a ¼ to a ½ teaspoon.
2 tbsp. white wine vinegar – You can also use plain white vinegar or rice vinegar.
1 tsp. arrowroot powder – If you don’t have this, cornstarch is the best substitute.
1 tsp. crushed red pepper flakes – These are optional but add a nice, mild kick the the final dish. It’s tasty!
How To Make Peanut Butter Chicken
This is a super easy dish to make.
Simply mix together the sauce ingredients. Whisk out any clumps.
Cut the chicken into bite-size pieces.
Sauté the chicken until cooked and then stir in the sauce to let it thicken and glaze your chicken. If the sauce gets too thick, simply add a small splash of chicken broth to get the consistency you like.
Garnish with chopped peanuts and season with salt and pepper as desired. This dish can be done in 30 minutes or less and is packed with delicious flavor.
If the sauce thickens too much or if there isn’t as much as you’d like, feel free to add a small splash of chicken broth at the end. Stir until you have a nice, smooth sauce.
What To Serve This With:
I made this for my son, so that’s why you see rice in the photos. For people who do not have blood sugar issues, this is a great choice.
However, if you do have blood sugar issues, a bowl of rice with this chicken sort of defeats the purpose. (But if photographs well, so there you go!) Instead, quinoa would be a great option here, or even cauliflower rice.
The ways that I have enjoyed this that are lower in carbs and blood sugar friendly are as follows:
- Added to an Asian-style green salad with carrots and green onions and a little green cabbage.
- Served over cauliflower rice (to keep the flavors in check, use a small amount of cauli-rice or the cauliflower flavor will take over)
- By itself served with a side of veggies such as broccoli or even some snap peas and bean sprouts.
- Served over a bed of bean sprouts with a little extra sauce for dressing.
More Healthy Chicken Recipes:
- Honey Mustard Chicken (Instant Pot Recipe)
- Chicken Sliders
- Easy Orange Chicken
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Peanut Butter Chicken Recipe:
Recipe adapted from Mammalew.com.
Peanut Butter Chicken
CLICK TO WATCH THIS RECIPE IN ACTION!
- Mixing Bowl
- Measuring spoons
- Measuring cup
- ½ cup coconut aminos (or soy sauce)
- ¼ cup peanut butter (no sugar added)
- ¼ tsp. pure liquid stevia
- 1 tsp. ground ginger
- 2 tbsp. white wine vinegar
- 1 tsp. arrowroot powder
- ½ tsp. crushed red pepper flakes (optional – Use 1 full teaspoon if you enjoy spicy foods))
- 1½ lb. boneless, skinless chicken thighs (cut into bite-sized chunks – You can use chicken breasts too)
- 2 tbsp. coconut oil
- chicken broth (as much as needed for consistency.)
- ¼ cup roasted, salted, chopped peanuts (optional)
- salt and pepper to taste
- In a small to medium mixing bowl, whisk together the sauce ingredients, making sure to fulling incorporate the arrowroot powder. Make sure it doesn't leave any clumps.
- In a large skillet, warm the oil and brown the chicken on all sides until nearly cooked.
- Pour in the sauce and finish cooking the chicken, stirring the entire time. If the sauce is too thick, or if you don't feel like there's enough of it, add a splash of chicken broth, a little at a time, stirring well between additions until you get the consistency you like best.
- When done, transfer to a plate and top with chopped peanuts for garnish. Serve over cauliflower rice for a low carb meal, or over regular rice for those who can have the carbs. This is also great used on a salad.