This low carb Spicy Peanut Chicken and Broccoli Stir-Fry is 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!
This stir-fry is ready even faster if you already have my Spicy Peanut Sauce on hand. If not, no worries — the sauce takes only 5 minutes to prepare. Plus, it makes enough for this dish, plus quite a bit extra to keep on hand for up to two weeks in the refrigerator or 3 months in the freezer.
The first thing I do when I begin preparing to stir-fry is dice up the chicken thighs and toss them with a little tamari (wheat-free soy sauce) and black pepper. Then the chicken can marinate while I finish prepping the vegetables and remaining ingredients. I like to use thighs because I find them moister and more flavorful than chicken breasts. If you prefer white meat, feel free to substitute breasts for the thighs.
Once I’ve transferred the cooked vegetables to a covered serving platter to keep warm, I remove the chicken from the marinade with a slotted spoon to a paper-towel lined plate and pat it dry with additional paper towels. This will help prevent spatter when the chicken is placed in the hot oil.
To get nice caramelization on the chicken, I cook half the chicken pieces at a time. This keeps the pan from overcrowding, which would cause the chicken to steam instead of browning nicely.
Once all of the chicken is cooked, it is returned to the pan with the spicy peanut sauce to heat through. Then it’s ready to arrange on the bed of vegetables and garnish with chopped peanuts and sliced green onions. It’s a vibrant, colorful dish that looks as good as it tastes.
Leftovers can be kept chilled in the refrigerator for up to 5 days. Reheat gently in the microwave on half-power or in a skillet over medium heat. If you bring your leftovers to the office, just be warned that the mouth-watering aroma may rouse your co-workers — they’ll be enviously wondering who brought in ‘take out’ for lunch!
- 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
- Dice chicken thighs into cubes about 1". Place in a medium bowl, toss with tamari sauce and ground black pepper. Set aside.
- 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.
- 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.
- 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.
- Transfer chicken mixture to the bed of vegetables on the serving platter. Garnish with chopped peanuts and sliced green onions. Serve immediately.
- 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.
*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.
Please note that some of our links above are affiliate links, and we will earn a commission if you purchase through these links. We’ve used all the products listed, and recommend them because they are helpful, and are companies that we trust, not because of the commissions that we may earn from you using these products.