Keto Peanut Chicken

Winter calls for peanut butter breakfasts, and my twins love peanuts, so I decided to infuse peanuts with chicken. Needless to say, if you like peanuts, you have to have this Keto Peanut Chicken, which I made with broccoli to infuse some piquancy for my husband.

I made this last night and was amazed by the marvelous taste. The only adjustment I made was to use homemade curry paste instead of green curry because that’s what I had on hand. I decided I would eat two servings because it tasted so gratifying, and I was surprised to be left craving more.

Keto Peanut Chicken

This quick and easy Low Carb Peanut Chicken Skillet recipe is loaded with flavor. Tender, juicy chicken, red bell peppers, and garlic, in a sweet and savory peanut butter sauce, topped with green onions, cilantro, and peanuts. Best of all, this peanut butter chicken only dirties one pan and takes less than 30 minutes. 
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings


  • 1 ½ pounds chicken breast, cut into tender sizes pieces
  • sea salt and pepper
  • 2 tablespoons butter
  • 1 medium red bell pepper, sliced
  • 3 cloves garlic, minced
  • ¾ cup chicken stock
  • ½ teaspoon crushed red pepper flakes
  • ⅓ cup creamy peanut butter3 tablespoons soy sauce or coconut aminos (get it here)½ teaspoon crushed red pepper flakes


  • 1 ½ pounds chicken breast, cut into tender sizes pieces
  • sea salt and pepper
  • ¾ cup chicken stock
  • ½ teaspoon crushed red pepper flakes


  • Season the chicken breasts with a little salt and pepper on both sides.
  • Heat a large skillet over medium-high heat. Add the butter and olive oil. Add the chicken to the skillet and pan-sear until golden brown, about 3 to 5 minutes each side.
  • Reduce heat to medium-low and add the red peppers and garlic to the skillet. Sauté for an additional 5 minutes, or until the peppers are crisp-tender and the garlic is fragrant.
  • In a mixing bowl, combine the chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated. Pour sauce into skillet. Bring to a boil over medium-high heat, then reduce heat to low and let simmer. Let simmer, stirring frequently for 5 minutes or until thickened.

Always be sure to use UNSWEETENED coconut cream. And it’s not a problem. If you don’t have any left from the previous night available for this recipe, you can add the raw sliced chicken in the skillet/pan before the broccoli—season with salt. You can also replace the chicken with seafood or beef or mutton; however, it suits you. Enjoy.

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