Peanut Chicken Skillet

Dinner, Main Dish, Poultry


1 1/2 lb chicken breast, cut into tender sizes pieces

sea salt and pepper

2 tbsp butter

2 tbsp olive oil

1 red bell pepper (about 3.5 oz), julienned

3 cloves garlic, minced

3/4 cup chicken stock

1/3 cup natural peanut butter, creamy

3 tbsp soy sauce or coconut aminos (get it here)

1/2 tsp crushed red pepper flakes

3 green onions, chopped


Season the chicken breasts with a little salt and pepper on both sides.

Heat a large skillet over medium-high heat. Add butter and olive oil.

Add the chicken to the skillet and sear for 5-10 minutes, browning on both sides.

Reduce heat to medium-low and add the red peppers and garlic to the skillet.

Saute for an additional 5 minutes. (Be careful not to scorch the garlic)

In a mixing bowl, combine 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.

Sprinkle green onions over top before serving.


Per Serving - Calories: 502 | Carbs: 12 g | Fat: 33 g| Protein: 44 g | Fiber: 3.75 g | Net Carbs: 8.25 g