This Peanut Chicken Stir Fry is all about the flavor! The spices in the marinade and the peanut sauce may seem like something out of a Thai restaurant, but it’s pretty simple to make at home. Combine that with a zucchini noodle stir fry and you’ve got a low-carb, keto-friendly bowl full of protein and nutrients.
My Peanut Chicken Stir Fry is inspired by chicken satay, a popular dish in Thai restaurants. The chicken is usually grilled on skewers, but you can bake it too. Baking is way easier for me to do for a meal prep. But the star of the dish is actually the peanut sauce that’s served on the side for dipping. I sometimes have to pay extra for more peanut sauce because it’s so good!
There are many ways to make peanut sauce, and I can usually do it with just 3 ingredients. But for this recipe, I wanted it to be the star of the dish too, just like the restaurants.
I built the peanut sauce with a base of peanut butter and coconut cream, and added all the spices and flavors to make your kitchen smell amazing!
If you’re looking for a shortcut, you can always refer to my simple peanut sauce, like from my Vegan Asian Wraps.
I served my Peanut Chicken Stir Fry with crushed peanuts for more protein and a fun crunch. I also made a cooling cucumber salad for more vitamin C. But my favorite side has to be the extra peanut sauce…because you always need extra peanut sauce, right? This recipe will make you plenty of extra peanut sauce, and what’s great is that you don’t have to pay extra for it.
My Peanut Chicken Stir Fry is also great for meal prep because you can eat it hot or cold.
- Chicken Marinade:
- 1 lb chicken breast tenders
- 1 tsp ground coriander
- ¼ cup avocado oil
- 1 tsp garlic, minced
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tsp rice vinegar
- ½ tsp sesame oil
- ½ tsp onion powder
- Peanut Sauce:
- ½ cup natural peanut butter
- ½ can of 13oz coconut cream
- 2 tbsp onion flakes
- 2 tbsp tamari (gluten-free soy sauce)
- 2 tsp garlic, minced
- 1 tsp curry powder
- 1 tbsp fresh lime juice
- ½ tsp sesame oil
- ¼ tsp red pepper flakes
- Stir Fry:
- 3 cups zucchini, spiralized
- 1 red bell pepper, cut in slices
- 1 tbsp avocado oil
- To make the marinade, combine coriander, avocado oil, garlic, tamari, rice vinegar, sesame oil, and onion powder in a bowl and mix thoroughly. Add the chicken and stir until covered. Cover the bowl and marinate in the fridge for at least 30 minutes.
- While chicken is marinating, make the peanut sauce. Heat peanut butter and ½ can of coconut cream on medium. Add the remaining ingredients: onion flakes, tamari, garlic, curry powder, lime juice, sesame oil, and pepper flakes. Heat on medium high and bring to a low boil. Continue to stir until sauce thickens, then remove from heat and set it aside.
- Preheat oven to 350. On a foil-lined baking sheet, spread out the chicken and bake for 10 minutes. Remove from oven and flip chicken over and brush on peanut sauce. Continue to bake chicken for an additional 10 minutes.
- Heat avocado oil in a pan on medium high heat. Add zucchini and bell pepper and cook for about 5 minutes. Add 2 tbsp of peanut sauce and stir until coated. Cook for an additional 3-4 minutes until soft.
- To build a bowl, add stir fry and chicken. Serve with cucumber salad and additional peanut sauce, and garnish with crushed peanuts and lime wedge.
My is a self taught chef, health influencer, writer and food explorer 
