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Low Carb Thai Chicken Bowls


  • 1.25 lb Chicken breast

  • 2 (10 oz) bags Broccoli slaw

Peanut Sauce

  • 1/2 cup Almond milk

  • 1/8 cupLime juice

  • 1 tbs liquid aminos

  • 1 tbs Honey

  • 1/4 tsp Ginger

  • 1 tbs Sriracha chili sauce

  • 1 tbs Nut butter

  • 1/2 cupPeanut flour


  • 1/4 cup Peanuts

  • 1/4 cup Cilantro

  1. Chicken breast, cut into bite size chunks Combine everything for the peanut sauce in a small bowl, and whisk to combine.

  2. Meanwhile, spray a large skillet with cooking spray and heat over medium high heat. Add chicken and cook on each side about 2-3 minutes, or until lightly golden brown on each side. Add half of the peanut sauce to the skillet once chicken is lightly browned on each side, and let cook for an additional 2 minutes on each side, adding an additional 2 tbs lime juice in the last 2 minutes of cooking to de-glaze the pan. Cook until chicken is cooked through and sauce has thickened. Take chicken out of pan and set aside.

  3. Rinse out pan and spray again with cooking spray. Heat skillet over medium heat and add broccoli slaw and the rest of the peanut sauce. Let broccoli slaw cook in sauce until tender, (resembling texture of andante noodles).

  4. Remove from heat and divide slaw among 4 plates, followed by chicken. Top with peanuts, cilantro, and lime wedges if desired.

Makes 4 servings

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