Thai Peanut Chicken & Broccoli – Dairy Free Low Carb

The first Thai dish I ever made at home was chicken and broccoli in a peanut sauce. Thai Peanut Chicken & Broccoli has been a favorite ever since. It is a quick and easy stir-fry with bold flavor and it comes together in about 30 minutes. Perfect for a weeknight dinner.

Thai Peanut Chicken & Broccoli – Low Carb, Grain & Dairy Free, THM S

I do this in three steps so there are only one dirty frying pan and one dirty serving bowl. No one likes washing dishes. First, I cook the chicken and transfer that to a serving bowl. Next, I steam the veggies and then add them to the serving bowl. Last, I made the sauce in the same pan and add back the chicken and veggies to the sauce.

I used Honeyville Organic Peanut Butter Powder as the base for my peanut sauce. It has a ton of flavor with a lot less fat than regular peanut butter. It works well in both sweet and savory applications. I used it to make Peanut Butter Whoopie Pies a couple months ago. Those got rave reviews from my girlfriends.

You can visit Honeyville by clicking here. They are a great family owned company that sells high-quality products. I am happy to work with them. They sell bulk amounts of many pantry items making them cost-effective.

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Thai Peanut Chicken & Broccoli

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Thai Peanut Chicken & Broccoli is a quick and easy stir fry with bold flavor and it comes together in about 30 minutes. Perfect for a weeknight dinner.

Course: Main Course

Cuisine: Thai

Servings: 8 servings

Calories: 323 kcal

Author: Taryn

Ingredients

Chicken:

• 1 tbsp coconut oil
• 2.5 - 3 pounds boneless skinless chicken thighs

Veggies:

• 2 lb broccoli
• 1 cup baby carrots quarted lengthwise
• 1/2 of a medium onion peeled and sliced

Sauce:

• 1/2 cup Honeyville Peanut Butter Powder
• 1 tbsp lime juice
• 2 in piece of ginger
• 4 cloves of garlic
• 1/4 cup soy sauce or coconut aminos
• 1/3 cup roasted salted peanuts

Instructions

1. Heat coconut oil in a large frying pan over medium heat. Cook the chicken into cooked through. Transfer to a serving bowl.
2. Add the onions and carrots to the frying pan. Cook for 3 minutes to soften. Add the broccoli and cover. You may need to add a couple ounces of water if there isn't enough cooking liquid from the chicken. Cook the broccoli for 4-5 minutes or until desired tenderness. Transfer the veggies to the serving bowl.
3. Add the first 5 sauce ingredients to the frying pan and whisk. Simmer for 5 minutes. Add the chicken and veggies and toss in the sauce. Garnish with the peanuts and serve.

Nutrition Facts

Thai Peanut Chicken & Broccoli

Amount Per Serving

Calories 323 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 4g 20%

Cholesterol 134mg 45%

Sodium 584mg 24%

Potassium 888mg 25%

Total Carbohydrates 12g 4%

Dietary Fiber 5g 20%

Sugars 3g

Protein 35g 70%

Vitamin A 58.9%

Vitamin C 125%

Calcium 9.3%

Iron 16.1%

* Percent Daily Values are based on a 2000 calorie diet.