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Peanut Butter Chicken

This peanut butter chicken is so delicious, low carb, high protein and gluten free/keto friendly too. I'm talking about boneless chicken thighs chopped into small bite sizes pieces, seared and braised in a creamy dairy free peanut butter sauce.
Course Main Course
Cuisine American, Asian
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 people
Calories 668kcal
Author Charla

Ingredients

The dry chicken rub

  • 2-2½ lb chicken thighs (1.3kg) boneless/skinless, chopped into small pieces
  • 3 tbsp all purpose seasoning (45g)
  • 1 tsp curry powder (5g)
  • 1 tsp black pepper (5g)
  • 1 tsp pink salt (5g)

To make the peanut butter sauce

  • 3 tbsp olive oil (45g) or coconut oil
  • 1 medium sized onion chopped
  • 4 garlic cloves minced
  • 1 tsp ginger (5g) minced
  • 1 cup chopped tomato (150g)
  • 1 can full fat coconut milk (14oz/400ml)
  • 1 tbsp organic soy(a) or coconut amino (15g)
  • 2 tbsp parsley (30g)
  • ½ cup peanut butter (129g) smooth
  • ½ tsp chilli powder (2.5g)
  • additional chilli, pink salt and black pepper if needed
  • cilantro/coriander for garnish

Instructions

For the chicken rub

  • Place the chicken in a large bowl use a fork to prick holes in it (recommended to help the seasoning to pentrate).
  • Add the all purpose seasoning, curry powder, black pepper and pink salt to the chicken and use your hands (can wear gloves if you want to) to coat the chicken with the dry rub.

To brown the chicken and make the peanut butter sauce

  • In a large skillet, on medium heat, add the olive oil.
  • Saute the onion, garlic and ginger until soft and translucent.
  • Add the chicken then proceed to sear the meat, this will take about 10-15 to achieve, during this time the chicken may extract it's own juices, if so, you will need to increase the heat to high (be careful not to burn the meat) to rid the excess liquid.
  • Once the chicken has been browned, remove it from the skillet and set aside.
  • Replenish the skillet with 2 tbsp of olive oil on medium heat.
  • Pour in the tomato, coconut aminos, coconut milk and then stir in the parsley, chilli powder and the peanut butter until it starts to melt and the sauce begins to take on a brown/beige colour.
  • Bring the sauce to a rolling boil then reduce the heat to medium-low.
  • Add the seared chicken to the sauce and stir.
  • Simmer for 15-20 minutes, stirring frequently to avoid sticking at the bottom of the pan. Keep an eye on the sauce, if it's too thick, add some water to thin it out, not too much about ¼ cup at a time.
  • Do a taste test and adjust the seasoning accordingly, adding more pink salt and black pepper if needed.
  • Garnish and serve with fresh cilantro/coriander

Notes

  • This is the recipe you will need for the All Purpose Seasoning.
  • Be sure to sear the meat thoroughly and don't be alarmed by the excess liquid that the chicken thighs produce, just cook off the excess and continue to brown the meat (the liquid will help to brown/lock in that flavour - I promise).
  • Feel free to use chicken breasts for a leaner option.
  • This chicken is freezer friendly so feel free to freeze any leftovers.
  • I used smooth peanut butter but you can use crunchy peanut butter if you want to.
  • Make sure to trim off any excess fat from the chicken thighs.

Nutrition

Calories: 668kcal | Carbohydrates: 16g | Protein: 39g | Fat: 63g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 704mg | Potassium: 897mg | Fiber: 6g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 8mg | Calcium: 182mg | Iron: 7mg