Keto Thai Peanut Chicken

 Lightly sweet, somewhat spicy, and nutty flavored, low carb & keto, Thai Peanut Chicken with a creamy sauce that can be served over cauliflower rice & also has a paleo option.

Keto Thai Peanut Chicken is juicy grilled or pan-seared, marinated chicken breast strips served over optional cauliflower rice with a lovely, creamy, Thai inspired peanut sauce.

To make this recipe paleo, you would use almond butter and chopped almonds in place of the peanut butter & chopped peanuts and honey for the sweetener instead of the low carb sweetener.

If you have nut allergies, then you can substitute sunflower seed butter for the nut butter in the recipe, and omit the optional chopped nut garnish.

The chicken can be served with or without the cauliflower rice as I know not everyone enjoys the cauliflower, lol.

I used a premade cauliflower rice from the grocery store freezer section (see below) which made this meal so much simpler to prepare.

I have a stovetop grilling pan that I used to cook the marinated chicken breast strips. But you can also use a frying pan to pan sear them or an out grill or a Foreman type grilling machine to make the chicken.

If you want to use skinless, boneless chicken thighs instead of the breast tenders, then you can most certainly do that as well.

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Keto Thai Peanut Chicken Recipe 

Chicken Marinade Ingredients:

• 1 lb chicken breast tenders boneless skinless
• 2 tbsp coconut aminos or tamari sauce
• 1 tablespoon fish sauce (sugar-free)
• ½ cup full fat coconut milk
• ½ teaspoon garlic powder
• 2  tablespoons avocado or coconut oil
• ½ tbsp finely chopped cilantro * optional for garnish
• ½ tbsp finely chopped peanuts or almonds *optional for garnish (I use a Magic Bullet type blender to finely chop the nuts)

Peanut Sauce Ingredients:

• 4 tbsp peanut butter, unsweetened, or almond butter, or sunflower seed butter
• ⅓ cup unsweetened full-fat canned coconut milk
• 1 tsp coconut aminos or tamari sauce
• ½ tsp fish sauce (sugar-free)
• ½ tsp minced ginger
• ½ tsp minced garlic
• ¼  tsp to 1 tsp Thai red curry paste, or ⅛ to  ¼ tsp ground red pepper (to taste)
• ½  tbsp fresh lime juice 
• 1 tbsp granulated erythritol sweetener, or honey for paleo
• 2 tbsp water *optional (for thinning sauce if needed)

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Instructions:

1. Place chicken in a large bowl or zipper-top freezer bag.
2. Add the marinade ingredients, except for the oil and cilantro, to a  large zipper freezer bag.
3.  Add chicken to the marinade, zip bag and move around to coat chicken evenly in the marinade. Set aside to let marinate for 20 minutes or in the fridge overnight.
4. Add the peanut sauce ingredients, except for the water, to a blender or processor and blend sauce until smooth. Can add 1 to 2  tbsp of the water if sauce needs to be thinner.
5. Heat up a grill pan or cast-iron skillet over medium-high heat and add the oil, and distribute it around the pan.
6. When the oil is hot, add the marinated chicken tenders and cook for 4-6 minutes on each side, until cooked through.
7. Plate chicken strips & drizzle each chicken strip with 1 tbsp of the peanut sauce or serve chicken strips & peanut sauce over prepared cauliflower rice. Sprinkle with optional cilantro & optional chopped peanuts or almonds.

Nutritional Data: Yield: 4 servings, Serving size: 2 chicken strips with 2 tbsp sauce, Amounts per serving- Cal: 329, Carbs: 7g, Net Carbs: 6g, Fiber: 1g, Fat: 22g, Saturated Fat: 6g, Protein: 25g, Sugars: 3g, Sodium: 893mg.

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5 from 15 votes

Keto Thai Peanut Chicken

Keto Thai Peanut Chicken is grilled or pan-seared, marinated chicken breast strips served over optional cauliflower rice with a lovely, creamy, Thai inspired peanut sauce that also has a paleo option.

Course chicken dinner, dinner

Cuisine chicken dish, Southeast Asian, Thai

Keyword keto thai chicken, keto Thai Peanut Chicken, low carb thai chicken

Prep Time 8 minutes

Cook Time 10 minutes

Marinating 20 minutes

Servings 4

Calories 329kcal

Author Stacey

Ingredients

Chicken Marinade Ingredients:

• 1 lb chicken breast tenders boneless skinless
• 2 tbsp coconut aminos or tamari sauce
• 1 tablespoon fish sauce sugar-free
• 1/2 cup coconut milk
• 1/2 teaspoon garlic powder
• 2  tablespoons avocado or coconut oil
• ½ tbsp finely chopped cilantro * optional for garnish
• ½ tbsp finely chopped peanuts or almonds *optional for garnish

Peanut Sauce Ingredients:

• 4 tbsp peanut butter unsweetened, or almond butter, or sunflower seed butter
• ⅓ cup unsweetened full-fat canned coconut milk
• 1 tsp coconut aminos or tamari sauce
• ½ tsp fish sauce sugar-free
• ½ tsp minced ginger
• ½ tsp minced garlic
• ¼ tsp to ½ tsp Thai red curry paste or ⅛ to ¼   tsp ground red pepper (to taste)
• ½ tbsp fresh lime juice
• 1 tbsp granulated erythritol sweetener or honey for paleo
• 2 tbsp water *optional for thinning sauce if needed

Instructions

• Place chicken in a large bowl or zipper-top freezer bag.
• Add the marinade ingredients, except for the oil and cilantro, to a  large zipper freezer bag.
• Add chicken to the marinade, zip bag and move around to coat chicken evenly in the marinade. Set aside to let marinate for 20 minutes or in the fridge overnight.
• Add the peanut sauce ingredients, except for the water, to a blender or processor and blend sauce until smooth. Can add 1 to 2  tbsp of the water if sauce needs to be thinner.
• Heat up a grill pan or cast-iron skillet over medium-high heat and add the oil, and distribute it around the pan.
• When the oil is hot, add the marinated chicken tenders and cook for 4-6 minutes on each side, until cooked through.
• Plate chicken strips & drizzle each chicken strip with 1 tbsp of the peanut sauce, or serve chicken strips & peanut sauce over prepared cauliflower rice. Sprinkle with optional cilantro & optional chopped peanuts or almonds.

Notes

*all nutritional data are estimates based on the products I used*

Net Carbs per serving: 6g

Nutrition

Serving: 2chicken strips with 2 tbsp sauce | Calories: 329kcal | Carbohydrates: 7g | Protein: 25g | Fat: 22g | Saturated Fat: 6g | Sodium: 893mg | Fiber: 1g | Sugar: 3g

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