Keto Thai Peanut Chicken- keto , low carb with paleo & nut free option.
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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.

Prep Time8 mins
Cook Time10 mins
Marinating20 mins
Course: chicken dinner, dinner
Cuisine: chicken dish, Southeast Asian, Thai
Keyword: keto thai chicken, keto Thai Peanut Chicken, low carb thai chicken
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
  • 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
  • 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 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