Low Sodium Thai Peanut Chicken

Savor the bold and nourishing flavors of Low Sodium Thai Peanut Chicken, a heart-healthy twist on a beloved classic. Tender strips of chicken breast are paired with vibrant red bell pepper and julienned carrots, all bathed in a rich, creamy peanut sauce made with unsalted natural peanut butter, low sodium soy sauce, and a hint of zesty lime juice. Perfect for those mindful of sodium intake, this recipe doesn’t skimp on flavor, thanks to fragrant garlic, fresh ginger, and a touch of honey for natural sweetness. Served over a bed of hearty brown rice or quinoa, and garnished with fresh cilantro and unsalted peanuts, this quick and easy dish comes together in just 35 minutes. A wholesome, satisfying meal that brings the taste of Thailand to your table!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 0.25 cup Natural peanut butter (unsalted)
• 2 tablespoons Low sodium soy sauce
• 1.5 tablespoons Rice vinegar
• 1 tablespoon Honey
• 1.5 tablespoons Lime juice
• 1 teaspoon Fresh ginger (grated)
• 2 cloves Garlic (minced)
• 0.5 cup Coconut milk (unsweetened, low sodium)
• 1 tablespoon Coconut oil (or neutral oil)
• 1 medium Red bell pepper (sliced)
• 1 large Carrot (julienned)
• 2 stalks Green onions (chopped)
• 2 tablespoons Chopped unsalted peanuts (optional garnish)
• 2 tablespoons Fresh cilantro (chopped, optional garnish)
• 2 cups Cooked brown rice or quinoa (for serving)

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a medium bowl, whisk together the peanut butter, low sodium soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, and coconut milk until smooth. Set the sauce aside.

Step 3

Heat the coconut oil in a large skillet or wok over medium heat.

Step 4

Add the chicken strips to the skillet and cook until lightly browned and fully cooked, approximately 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the sliced red bell pepper and julienned carrot. Stir-fry the vegetables for 3-4 minutes, or until they are tender-crisp.

Step 6

Return the cooked chicken to the skillet with the vegetables.

Step 7

Pour the prepared peanut sauce over the chicken and vegetables. Stir well to coat everything evenly.

Step 8

Simmer the mixture for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 9

Remove from heat and garnish with chopped green onions, cilantro, and unsalted chopped peanuts, if desired.

Step 10

Serve over cooked brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1445.9g)

Amount per serving	% Daily Value*
Calories	1911.1

Total Fat 77.7g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 2.3g
Cholesterol 390.1mg	0%
Sodium 2741.7mg	0%
Total Carbohydrate 154.4g	0%
Dietary Fiber 18.6g	0%
Total Sugars 34.6g
Protein 163.3g	0%

Vitamin D 0IU	0%
Calcium 212.1mg	0%
Iron 8.4mg	0%
Potassium 2839.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 33.2%

Carbs: 31.3%