Low Sodium Thai Peanut Chicken
Discover the vibrant flavors of this Low Sodium Thai Peanut Chicken recipe, a healthier twist on a classic favorite! Packed with tender chicken strips, crisp vegetables, and a creamy, nutty peanut sauce, this dish pairs the comforting richness of natural peanut butter with zesty lime juice, fresh ginger, and garlic for a well-balanced, irresistible taste. Using low sodium soy sauce and coconut milk keeps the salt content in check while still delivering bold flavors. Quick and easy to prepare in under 35 minutes, this recipe is perfect for busy weeknights and is served over hearty brown rice or quinoa for a satisfying meal. Garnish with fresh cilantro, green onions, and unsalted peanuts for a beautiful finish. Enjoy a guilt-free indulgence with this wholesome Thai-inspired dish!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.25 cup Natural peanut butter (unsalted)
- 2 tablespoons Low sodium soy sauce
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1.5 tablespoons Lime juice
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 0.5 cup Coconut milk (unsweetened, low sodium)
- 1 tablespoon Coconut oil (or neutral oil)
- 1 medium Red bell pepper (sliced)
- 1 large Carrot (julienned)
- 2 stalks Green onions (chopped)
- 2 tablespoons Chopped unsalted peanuts (optional garnish)
- 2 tablespoons Fresh cilantro (chopped, optional garnish)
- 2 cups Cooked brown rice or quinoa (for serving)
Instructions
Slice the chicken breast into thin strips and set aside.
In a medium bowl, whisk together the peanut butter, low sodium soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, and coconut milk until smooth. Set the sauce aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the chicken strips to the skillet and cook until lightly browned and fully cooked, approximately 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red bell pepper and julienned carrot. Stir-fry the vegetables for 3-4 minutes, or until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared peanut sauce over the chicken and vegetables. Stir well to coat everything evenly.
Simmer the mixture for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove from heat and garnish with chopped green onions, cilantro, and unsalted chopped peanuts, if desired.
Serve over cooked brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 34.6 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2840 mg | 60% | |
*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.
