Low Carb Thai Chicken. All you need to make this fabulous low carb Thai chicken is a simple recipe of Thai Peanut Sauce and boneless chicken thighs and that’s about it. Can’t think of a much quicker thing to make for dinner even if you do have to make the sauce. I do have the sauce in my refrigerator almost all the time and when I run out I make it again because I use it a lot and it lasts forever. (It won’t).
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 6 Boneless Chicken Thighs
- 2 T Butter
- ¼ C Peanut Butter
- 1½ T Hot Water
- 1½ T Tamari
- 1 T Apple Cider Vinegar
- ¾ t Ginger Powdered
- ¾ t Red Pepper Flakes
- ½ t Hot Sauce (Your Choice)
- ¼ t Crushed Garlic
- 5 Drops Splenda Liquid
- Additional Water Only If Needed
- Pound thighs until about ¼" thick.
- Heat butter until beginning to brown and put thighs in pan skin side down.
- Cook until juices begin coming to the top and then flip and cook until finished.
- Plate thighs.
- Top with 1-1½ T peanut sauce. You can add more but it doesn't take much.
- 6 Servings
- 284 Calories, 33.3g Protein, 16.4g Fat, 1.7g Carbs, 0.4g Fiber, 1.3g Net Carbs
- Notice the thigh in the pic has the skin on. This is because I de-bone my own thighs to still have the skin attached and yes, you can do the same thing or... just ask your butcher to do it for you.
- Nutritionals include peanut sauce.
- Confession: I can sometimes eat two of these.