This is a beautiful dish that combines elements of earthy peanuts, acidic citrus, and umami; finishing off with a slightly sweet and spice from the chili. If you’re a fan of Asian style peanut sauces (think satay), then you’ll love this dish. Plus, it sits at just under four net carbs per serving!
If you have the carb allowances for the day, you can pair this with a side of cauliflower fried rice to complete the meal. We chose broccoli, which when steamed al dente, adds a fantastic crunch alongside the chicken!
The protein levels for this recipe might be a little bit high, but keep in mind that you can easily scale back the amount of meat you have – just keep the same amount of sauce. If you need any extra help with your macros, make sure you’re accurately calculating macros >
Yields 4 servings of Thai Style Low Carb Peanut Chicken
- 6 medium boneless, skinless chicken thighs (~25 oz.)
- 6 tbsp. peanut butter, smooth (unsweetened)
- 1/4 cup chicken stock
- 2 tbsp. soy sauce
- 1 tbsp. orange juice
- 1 tbsp. lemon juice
- 1/2 tsp. sesame oil
- 2 tsp. chili paste
- 1/4 tsp. coriander
- 1/4 tsp. cayenne pepper
- Optional: 1 tbsp. erythritol/stevia blend
- salt and pepper to taste
1. Add all of the ingredients (except for the chicken) to a container.
2. Use an immersion blender to mix the ingredients. Make sure that the sauce has a smooth consistency throughout. Set aside until needed.
3. Cube the chicken thighs and season and salt and pepper to taste. Don’t over-season with salt as there’s soy sauce (in the peanut sauce).
4. Heat a dry pan over high heat. Once it’s scalding, add chicken and saute for about a minute.
5. You should see quite a lot of excess moisture coming out of the chicken. Drain the excess moisture with a paper towel and set aside.
6. Continue cooking the chicken (and removing excess moisture) until the chicken is browned well.
NOTE: Don’t be overly aggressive with collecting moisture. You want caramelization to happen, so you want to try to let the chicken cook undisturbed as much as possible.
7. Once the chicken is browned and cooked through, remove the pan from the heat entirely. Pour the already made peanut sauce over the chicken and stir well.
8. Serve with your favorite side! You can optionally garnish with a few pre-sauteed chopped peppers, 1-2 tbsp. chopped peanuts, and a sprinkle of chopped spring onions.
This makes a total of 4 servings of Thai Style Low Carb Peanut Chicken. Each serving comes out to be 344 Calories, 19.5g Fats, 3.9g Net Carbs, and 36g Protein.
|Thai Style Peanut Chicken||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|6 medium Chicken Thighs (~25 oz.)||750||25||0||0||0||119|
|6 tbsp. Peanut Butter||570||51||18||6||12||21|
|1/4 Cup Chicken Stock||1||0||0||0||0||0|
|2 Tbsp. Soy Sauce||20||0||0||0||0||4|
|1 Tbsp. Orange Juice||7||0||2||0||2||0|
|1 Tbsp. Lemon Juice||4||0||1||0||1||0|
|1/2 tsp. Sesame Oil||20||2||0||0||0||0|
|2 tsp. Chili Paste||3||0||0.5||0||0.5||0|
|1/4 tsp. Coriander||1||0||0||0||0||0|
|1/4 tsp. Cayenne Pepper||1||0||0||0||0||0|
|Per Serving ( /4 )||344.3||19.5||5.4||1.5||3.9||36.0|