Spicy Keto Peanut Chicken: Your New Weeknight Obsession
When that takeout craving hits but you’re committed to your low-carb lifestyle, this Spicy Keto Peanut Chicken is here to save the day! Forget carb-heavy sauces and hidden sugars; this recipe delivers all the bold, addictive flavors of your favorite Asian-inspired dishes in a completely keto-friendly package. We’re talking tender, juicy chicken thighs, a satisfying crunch from roasted peanuts, and a fiery, savory sauce that will have you coming back for seconds. Best of all, it comes together in under 30 minutes, making it the perfect solution for a busy weeknight when you need a delicious, satisfying meal without the fuss.
Ingredients
• Serves 3
• For the Peanut Chicken
• 2 medium chicken thighs, boneless & skinless (about 6 oz / 170g), cut into bite-sized pieces
• 1 tsp / 3g ground ginger
• ¼ cup / 35g roasted peanuts, unsalted
• ½ green bell pepper, thinly sliced
• 4 red bird’s eye chilies, de-seeded and finely minced
• 2 large spring onions (scallions), sliced, whites and greens separated
• Salt and freshly ground black pepper, to taste
• For the Keto Stir-Fry Sauce
• 1 tbsp / 15ml soy sauce or tamari
• 2 tbsp / 30g chili garlic paste
• 2 tsp / 10ml rice wine vinegar
• 1 tbsp / 15g reduced-sugar ketchup
• ½ tsp / 2.5ml maple extract
• 2 tsp / 10ml toasted sesame oil
• 10 drops liquid stevia, or to taste
Instructions
1. Season the Chicken: In a medium bowl, toss the diced chicken thighs with the ground ginger, a generous pinch of salt, and black pepper until evenly coated.2. Prepare the Sauce: In a separate small bowl, whisk together all the sauce : soy sauce, chili garlic paste, rice wine vinegar, reduced-sugar ketchup, maple extract, sesame oil, and liquid stevia. Set aside.3. Cook the Chicken: Heat a large skillet or wok over medium-high heat with a tablespoon of cooking oil. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.4. Sauté the Aromatics: In the same skillet, add the sliced green pepper, minced chilies, and the white parts of the spring onions. Sauté for 2-3 minutes until slightly softened but still crisp.5. Combine and Finish: Return the cooked chicken to the skillet along with the roasted peanuts. Pour the prepared sauce over everything and stir to coat. Bring the sauce to a simmer and cook for 1-2 minutes, allowing it to thicken slightly and glaze the chicken and vegetables. Garnish with the green parts of the spring onions before serving.
Nutritional Information
• Per Serving
• Calories: 360
• Fat: 27.5g
• Net Carbs: 3g
• Protein: 22g
• Disclaimer: is an estimate and may vary based on the exact and brands used.
Pro Tips
• For faster weeknight cooking, chop your vegetables and mix the sauce ahead of time. Store them in separate airtight containers in the refrigerator for up to 2 days.
• Control the spice level by adjusting the number of bird’s eye chilies. For a milder dish, use just one or two, or substitute with a less potent chili like jalapeño.
• Serve this spicy peanut chicken over a bed of cauliflower rice or zucchini noodles to keep it keto-friendly. A side of steamed broccoli or bok choy also pairs beautifully.
• Don’t have chicken thighs? Boneless, skinless chicken breast works well too. Just be careful not to overcook it to keep it juicy. You can also swap peanuts for cashews or almonds for a different nutty flavor.
FAQ
Q: Can I make this spicy peanut chicken less spicy
A: Yes, absolutely. You can easily control the heat by reducing the number of bird’s eye chilies. For a milder flavor, use just one or two, or substitute with a less potent chili like jalapeño.
Q: What can I serve with keto peanut chicken
A: To keep the meal fully keto-friendly, serve this dish over a bed of cauliflower rice, zucchini noodles, or shirataki noodles. Steamed broccoli or bok choy also make excellent low-carb side dishes.
Q: Is there a good substitute for chicken thighs
A: Boneless, skinless chicken breast works well as a substitute. Just be careful not to overcook it to ensure it stays juicy. You could also try this recipe with pork tenderloin or shrimp.
Q: How can I meal prep this recipe
A: For faster cooking, you can chop the vegetables and mix the stir-fry sauce ahead of time. Store them in separate airtight containers in the refrigerator for up to 2 days. This makes assembly on a busy weeknight take just minutes.
