Are you craving Chinese food, but don’t want all the fat and MSG? Try this gluten free and low carb Peanut Chicken Skillet recipe instead.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 4 Servings

Ingredients:

• 1 1/2 lb. chicken breast, cut into tender sizes pieces (I cut mine into bite sized chunks)
• Sea salt and black pepper, to taste
• 2 T. butter
• 2 T. olive oil
• 1 red bell pepper (about 3.5 oz.), julienned
• 3 cloves garlic, minced
• 3/4 cup chicken stock
• 1/3 cup natural creamy peanut butter
• 3 T soy sauce or coconut aminos
• 1/2 tsp crushed red pepper flakes
• 3 green onions, chopped

Instructions:

1. Season the chicken breasts with a little salt and pepper on both sides.
2. Heat a large skillet over medium-high heat. Add butter and olive oil.
3. Add the chicken to the skillet and sear for 5-10 minutes, browning on both sides.
4. Reduce heat to medium-low and add the red peppers and garlic to the skillet.
5. Sauté for an additional 5 minutes. (Be careful not to scorch the garlic)
6. In a mixing bowl, combine chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated.
7. Pour sauce into skillet. Bring to a boil over medium-high heat, then reduce heat to low and let simmer, stirring frequently for 5 minutes.
8. Plate it and sprinkle green onions over top before serving.