Peanut Chicken Skillet - Low Carb, Gluten Free

• Gluten free

• Meat

  • 1 1/2 lb Chicken breast

• Produce

  • 3 cloves Garlic
  • 3 Green onions
  • 1 Red bell pepper (about 3.5 oz

• Canned Goods

  • 3/4 cup Chicken stock

• Condiments

  • 1/3 cup Peanut butter, natural creamy

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 3 tbsp Soy sauce or coconut aminos

• Dairy

  • 2 tbsp Butter

Found on peaceloveandlowcarb.com

Description

Directions

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