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Thai Peanut Chicken Low Calorie Chicken Recipes

I cook this on busy nights and it saves me every time. The chicken stays tender and the sauce hugs each bite. The kitchen smells like roasted nuts, warm garlic, and a hint of lime. It feels bright yet calm. This is my kind of comfort. We keep the sauce light so it fits Low Calorie Chicken Recipes. It still tastes rich thanks to creamy peanut butter and coconut, but the balance leans fresh. It is one of my quick chicken meals and it slots into low calorie dinner recipes without fuss. The results land on the table fast and hot. Think Thai peanut sauce chicken with sweet bell pepper, soft onions, and a clean snap of lime. It belongs in healthy Asian chicken recipes and in under 30 minute recipes. I call it an easy peanut chicken recipe for a reason. We cook, we stir, we taste, we smile. Then we eat. Simple as that.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Thai
Keywords: easy peanut chicken recipe, healthy Asian chicken recipes, light dinner, Low Calorie Chicken Recipes, low calorie dinner recipes, quick chicken meals, Thai Peanut Chicken, Thai peanut sauce chicken, under 30 minute recipes, weeknight dinner
Servings: 4 servings
Author: Linda

Ingredients

For the Chicken

  • 1 pound boneless skinless chicken breasts cut in bite size pieces
  • 1 tablespoon neutral oil
  • 1 small onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • Salt and black pepper to taste

For the Sauce

  • 3 tablespoons natural peanut butter
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon sriracha or mild chili sauce
  • 1 half cup light coconut milk
  • 2 tablespoons water to thin as needed

For Serving

  • Cooked jasmine rice or steamed rice noodles
  • Chopped peanuts
  • Fresh cilantro leaves
  • Lime wedges

Instructions

For the Chicken

  1. Warm a large skillet over medium heat and add oil.
  2. Season the chicken with a light pinch of salt and pepper.
  3. Cook the chicken until no pink remains then move it to one side of the pan.
  4. Add onion bell pepper garlic and ginger to the open side and stir until soft and fragrant.

For the Sauce

  1. Whisk peanut butter soy sauce lime juice rice vinegar honey sriracha coconut milk and water in a bowl until smooth.
  2. Pour the sauce into the skillet and fold everything together.
  3. Simmer until the sauce looks glossy and coats the chicken and vegetables.
  4. Taste and adjust salt heat and lime to your liking.
  5. Serve over rice or noodles and finish with peanuts cilantro and a squeeze of lime.

Notes

Use chicken thighs for extra tenderness. Swap peanut butter with almond butter if needed. Add snap peas or broccoli for more crunch. Leftovers reheat well in a skillet with a splash of water. For extra low calorie balance serve with cauliflower rice. Keep the sauce loose with a spoon of water if it thickens.