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Spicy Keto Peanut Chicken – vegetarian recipe
Stav Kogan

Spicy Keto Peanut Chicken

This Spicy Keto Peanut Chicken delivers bold, addictive Asian-inspired flavors in a completely keto-friendly package. Tender chicken, crunchy peanuts, and a fiery, savory sauce come together in under 30 minutes for the perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 serving
Calories: 360
Ingredients Method Nutrition

Ingredients
  

  • For the Peanut Chicken
  • 2 medium chicken thighs, boneless & skinless (about 6 oz / 170g), cut into bite-sized pieces
  • 1 tsp (3 g / 0.11 oz) ground ginger
  • ¼ cup (35 g / 1.23 oz) 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 (15 ml) soy sauce or tamari
  • 2 tbsp (30 g / 1.06 oz) chili garlic paste
  • 2 tsp (10 ml) rice wine vinegar
  • 1 tbsp (15 g / 0.53 oz) reduced-sugar ketchup
  • ½ tsp (2.5 ml / 0.1 fl oz) maple extract
  • 2 tsp (10 ml) toasted sesame oil
  • 10 drops liquid stevia, or to taste
  • 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.

Method
 

  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.
  2. Set aside. 3.
  3. Cook the Chicken: Heat a large skillet or wok over medium-high heat with a tablespoon of cooking oil.
  4. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through.
  5. Remove the chicken from the pan and set aside. 4.
  6. Sauté the Aromatics: In the same skillet, add the sliced green pepper, minced chilies, and the white parts of the spring onions.
  7. Sauté for 2-3 minutes until slightly softened but still crisp. 5.
  8. Combine and Finish: Return the cooked chicken to the skillet along with the roasted peanuts.
  9. Pour the prepared sauce over everything and stir to coat.
  10. Bring the sauce to a simmer and cook for 1-2 minutes, allowing it to thicken slightly and glaze the chicken and vegetables.
  11. Garnish with the green parts of the spring onions before serving.
  12. 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.

Nutrition

Calories: 360kcalCarbohydrates: 3gProtein: 22gFat: 27.5g

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