Contributed by Susan
The Recipe: Low Carb Peanut Chicken Skillet
Today is my ketoversary so tonight I made my newest favorite recipe. Its another recipe from Craveable Keto by Kyndra Holley, and this one immediately shot into my top 5 go to dinner recipes. I have already made it 3 times and love that it guarantees lefties for me to eat at lunch. Lefties for lunch were a game changer for me and making keto an easy life style I can see myself doing forever.
The Bottom Line: I love this dish. Not too complicated and I usually have most of the ingredients on hand already.
The Nitty Gritty: I swap out boneless skinless chicken thighs for this recipe. I also cut them into bite sized pieces before I salt/pepper and sauté them. Because I chop the chicken thighs before cooking I often have to sauté them in two batches as not to crowd the pan, but because they are so small they cook up in a jiffy so the time probably evens out to cooking them whole.
This time around I used orange bell pepper because that is what I already had at home, but if I had my choice I’d do red as suggested in the recipe because they really make a better visual presentation. I found the 1/2 tsp of red pepper flakes to be a little spicy for me so I just go a little light there, and The Husband adds some chipotle power that he made after service. Spice level win for everyone! We serve this over cauliflower rice.
The first time I made this recipe my sauce broke near the end of cooking, but I haven’t had that happen since so I’m not sure what I did wrong on that go. I can’t recommend this recipe highly enough. It is a satisfying dinner that has serious a comfort food factor.
Mission KetoPossible 