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Thai Peanut Chicken, Low Carb THM S

Thai Peanut Chicken, another easy and delicious low carb, THM S winner!

Low Carb- THM S- Thai Peanut Chicken is what’s for dinner

I love easy and this recipe is exactly that. If your family likes Thai food, make this for them. My family loved this Thai peanut chicken dinner! I made up a few dinners to grill but we didn’t have time to grill them after an hour of marinating. We didn’t get to them until well over 24 hours of marinating. This recipe would work well with meal prep. Throw all of the ingredients into a baggie and cook in a day or two.

I was mixing up my sauce and seized up on me.

I ended up having to add coconut milk to the peanut butter sauce to make it mixable. I am sure you can use whatever milk you have. I just happened to have a can in my cabinet. My hubby who doesn’t like coconut flavored anything couldn’t taste it. You can make the peanut sauce thinner or thicker, as a sauce or a dip. I made mine fairly thick so we could spread it on top of the chicken, It ended up working perfectly,

As the weather warms up, I want new grill recipes.

I love to have grill recipes to pull out when it gets hot. Grilling the chicken worked out perfect. I found chicken tenders on sale, buy one get one free. Normally I would cut chicken breasts into strips because chicken tenders cost too much. Use whatever cut you have or can find. Also, you don’t have to grill these. You can definitely pan-fry these or bake them in your oven. Don’t save this recipe just for the grill!

You can freeze this recipe too!

After mixing the marinade and putting everything in your gallon baggie, you can store in the fridge or put in the freezer. So easy and quick. I do love to prep meals for my freezer and this one will be added to my list. If you are making more than one marinade, or making this for your freezer, make sure you label it. That is one of my biggest tips (that I don’t always follow and regret not doing). I hope you add this to your menu soon.

Here is a link to my Asian slaw recipe that we served with this Thai chicken

Low Carb- THM S- Thai Peanut Chicken


  • 2 Lb Chicken tenders or breasts
  • 2 T Sesame Seed Oil
  • 2 T Olive Oil
  • 2 T Bragg's Liquid Aminos, or soy sauce
  • 1 Large Lime, juiced (or 2 small)
  • Couple Pinches Salt
  • Few Shakes Black Pepper
  • Few Shakes Cayenne, optional
  • 3/4 C Sugar-free Natural Creamy Peanut Butter
  • 1 T Minced or grated ginger
  • 2 T Bragg's or soy sauce
  • 1 T Fish sauce
  • 1 1/2 T Sweetener, preferably a brown or golden sweetener
  • 1/2 T Rice Vinegar
  • 1 t Minced Garlic
  • 1 t Sesame Oil
  • Milk to thin
  • Cilantro for garnish


  • Mix the marinade ingredients, sesame seed oil to the cayenne,
  • If using chicken breasts, slice into strips. If using tenders, just put in a gallon baggie. Add the marinade and store in the fridge until ready to cook.
  • When ready to cook, take the chicken out of the baggie and cook desired way. Discard the marinade.
  • Cook until cooked through but not overcooked.
  • Mix the sauce ingredients together.
  • If your sauce needs it, add optional milk to make it mixable.
  • Serve on top of the cooked chicken.

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