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This yummy peanut butter chicken recipe will taste great with your favorite organic vegetables. Roast some frozen ones in the oven while you fry these up.

Total Prep Time: 4.5 hours Makes: 3-4 servings

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!


1 egg or egg substitute
milk alternative
3 chicken breasts cut into strips
2-3 tablespoons of extra virgin coconut oil

Breading Mix
3/4 cup almond flour
1/2 cup quinoa flour
1 teaspoon pepper
1 1/2 teaspoon salt
1/2 teaspoon paprika
Dash of Simply Organic鈥檚 All Season鈥檚 Salt

Peanut Butter Sauce
1/3 cup xylitol
1-2 tablespoons water (depending on how oily your peanut butter is)
1/3 cup organic peanut butter, almond butter, or sun butter
pinch of cilantro


Mix egg and milk with a fork.

Place chicken strips in glass container and cover with egg and milk mixture (can dilute with water).

Put glass container in refrigerator for 2-10 hours.

After chicken has thoroughly soaked, put all of the breading mix ingredients in a large Ziploc bag.

Place the soaked chicken in bag and shake it, coating the chicken completely.

Flatten contents and place in refrigerator for 2-10 hours.

After chicken strips have chilled, fry breaded chicken strips in coconut oil.

Meanwhile, in small saucepan, dissolve xylitol in water over low to medium heat (be careful not to overheat). Stir constantly with a fork until xylitol crystals are dissolved completely and the liquid is clear.

Turn off burner and add peanut butter along with optional cilantro. Stir until well blended.

Turn burner off for chicken in skillet.

Drizzle peanut butter sauce over chicken in skillet.

Flip chicken strips over and drizzle other side.

Let sit a few minutes. Serve on skewers for added fun.