Keto Peanut Chicken
Dive into the rich and creamy flavors of **Keto Peanut Chicken**, a low-carb delight that’s both satisfying and nutritious. Tender, golden-browned chicken thighs are simmered in an indulgent, velvety peanut sauce made with full-fat coconut milk, unsweetened peanut butter, garlic, and a hint of lime for a tangy twist. This gluten-free, keto-friendly recipe balances savory and spicy notes, thanks to a dash of soy sauce and a sprinkle of crushed red pepper flakes. Ready in just 40 minutes, it’s perfect for busy weeknights and can be served over steamed low-carb veggies or cauliflower rice for a complete meal. Garnished with vibrant green onions, this dish transforms everyday ingredients into a luxurious and flavorful feast tailored for the ketogenic lifestyle.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 200 milliliters coconut milk, full fat
- 3 tablespoons unsweetened peanut butter
- 2 tablespoons soy sauce (gluten-free if necessary)
- 1 tablespoon lime juice
- 0.5 teaspoon crushed red pepper flakes
- 2 stalks green onions, sliced
Instructions
Cut the chicken thighs into bite-sized pieces, about 1-inch cubes.
Season the chicken with salt and black pepper.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the chicken pieces to the skillet in a single layer, cook for about 5-6 minutes, stirring occasionally, until golden brown and cooked through.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the chopped onion, sauté for about 2-3 minutes until translucent.
Stir in the minced garlic and grated ginger, cook for another minute until fragrant.
Reduce the heat to medium, then add the coconut milk to the skillet, bringing it to a gentle simmer.
Whisk in the peanut butter gradually until smooth and well combined.
Stir in the soy sauce, lime juice, and crushed red pepper flakes.
Return the cooked chicken to the skillet, stirring to coat well with the peanut sauce.
Simmer the mixture for about 5 minutes to allow the flavors to meld.
Garnish with sliced green onions before serving.
Serve hot over steamed low-carb vegetables or cauliflower rice for a complete keto meal.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 14.9 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 202 mg | 16% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2516 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
