Thai Style Low Carb Peanut Chicken

Thai Style Low Carb Peanut Chicken

A beautiful dish that combines elements of earthy peanuts, acidic citrus, and umami; finishing off with a slightly sweet and spice from the chili.

  • 6 medium (~25 ounces) boneless skinless chicken thighs
  • 6 tablespoons unsweetened smooth peanut butter
  • ¼ cup chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
  • ½ teaspoon sesame oil
  • 2 teaspoons chili paste
  • ¼ teaspoon coriander
  • ¼ teaspoon cayenne pepper
  • Optional: 1 tablespoon erythritol/stevia blend
  • Salt and pepper to taste

  • How to prepare:
    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.
    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.

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