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