Spicy Peanut Chicken and Broccoli Stir-Fry
Prep time
Cook time
Total time
Simple, healthy, and loaded with savory deliciousness. On the table in less than 30 minutes, it's not only faster than take-out, it's actually good for you!
Recipe type: Main
Cuisine: Asian
Serves: 5
  • 4 ounces / ½ cup Spicy Peanut Sauce
  • 1 pound chicken thighs, boneless, skinless
  • 1 tablespoon tamari
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coconut oil, or avocado oil, divided
  • 12 ounces / 4 cups broccoli florets
  • 4 ounces / ⅔ cup red bell pepper seeded & cut into ½-inch cubes
  • 1 teaspoon garlic, minced
  • 2 ounces / ⅓ cup peanuts, chopped, for garnish
  • 2 stalks green onions, thinly sliced
  1. Dice chicken thighs into cubes about 1". Place in a medium bowl, toss with tamari sauce and ground black pepper. Set aside.
  2. In a 12" non-stick skillet, heat 1 tablespoon of oil over high heat. When oil is shimmering, add broccoli florets and red bell pepper. Saute, stirring frequently, for two minutes. Add 2 tablespoons of water and cover pan. Steam vegetables for about 1 minute, or until broccoli is tender to your liking. Turn off heat, add garlic, and stir for about 30 seconds. Remove vegetables to a serving platter and cover to keep warm.
  3. With a slotted spoon, transfer the diced chicken from the marinade onto a paper towel-lined plate. Pat with more paper towels to remove moisture.
  4. Return skillet to stove over high heat add ½ tablespoon of oil. When oil is shimmering, add half of the diced chicken to the skillet, spreading evenly. Let chicken cook for 1 minute undisturbed, the stir and let cook about 2 minutes more, until chicken is cooked through. Transfer to a plate and cover to keep warm. Add remaining ½ tablespoon of oil to the skillet and repeat with the remaining diced chicken. When second batch of chicken is cooked, reduce the heat to low and return the first batch of cooked chicken to the skillet. Stir the peanut sauce into the chicken and let it simmer for 2-3 minutes until the chicken and sauce are warmed through.
  5. Transfer chicken mixture to the bed of vegetables on the serving platter. Garnish with chopped peanuts and sliced green onions. Serve immediately.
  6. Cool and leftovers to room temperature and place in a tightly covered container for up to 5 days. To reheat, microwave gently on half-power or warm in skillet over medium heat.
Nutritional info* for one serving: 403 cal, 25.8 g total fat (58%), 13.2 g total carbs, 2.9 g fiber, 10.3 g net carbs, and 31.1 g protein. Please note that I do not count the sugar alcohols from xylitol in the total or net carbs.

*I use Living Cookbook 2015, along with package information and data from www.nutritiondata.self.com, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.
Recipe by Low Carb Sisters at http://www.lowcarbsisters.com/spicy-peanut-chicken-and-broccoli-stir-fry/