Food & Recipes

Peanut Butter Chicken

This peanut butter chicken recipe comes together in less than 10 minutes and makes for a healthy and low carb dinner. Easy to make and tastes like takeout!

Ingredients  

  • ▢1 1/2 lb chicken breast chopped into bite sized pieces
  • ▢3 tablespoons corn starch or almond flour
  • ▢1/4 cup peanut butter
  • ▢1/4 cup Hoisin sauce or keto teriyaki sauce
  • ▢3 tablespoons soy sauce
  • ▢1 teaspoon sesame oil
  • ▢1 clove garlic minced
  • ▢1/2 cup water
  • ▢2 tablespoons oil to fry

Instructions 

  • In a small bowl, add the chicken and cornstarch and toss until coated. 
  • In a mixing bowl, whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, minced garlic, and water. 
  • Add the oil into a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 5-6 minutes until no longer pink.
  • Add the sauce and mix until the chicken is coated. Cook for 4-5 minutes, until the sauce has thickened.
  • Remove the pan off the heat and sprinkle with sesame seeds and green onions.

Notes

TO STORE: Leftover chicken peanut butter can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.

Nutrition

Serving: 1servingCalories: 205kcalCarbohydrates: 3gProtein: 28gFat: 9gSodium: 685mgPotassium: 510mgFiber: 1gVitamin A: 34IUVitamin C: 2mgCalcium: 14mgIron: 1mgNET CARBS: 2g

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