Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Keto Chicken Satay With Spicy Peanut Sauce

Keto Chicken Satay With Spicy Peanut Sauce

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Marinating: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45
  • Yield: 6 skewers 1x
  • Category: Chicken
  • Method: Grilled
  • Cuisine: Asian
  • Diet: Gluten Free

Description

Tender and juicy, keto chicken satay skewers are grilled to perfection and served with a delicious, creamy peanut sauce. This is a healthier version of regular satay chicken that is sugar-free, gluten-free, low-carb friendly.


Ingredients

Scale

For the chicken satay skewers

  • 500 g / 1 lb chicken thighs, boneless and skinless, cut into bite-size pieces
  • 1 tablespoon mild curry powder 
  • 1/2 teaspoon white pepper 
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice or rice wine vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons gluten-free soy sauce (e.g. Tamari or coconut aminos)
  • 2 tablespoons olive oil, coconut oil or avocado oil
  • Short Bamboo sticks (soak in cold water for 5 minutes)

For the peanut sauce:

  • 1 teaspoon grated or minced garlic
  • 1 teaspoon grated ginger  
  • 1/2 cup unsweetened peanut butter (crunchy or not crunchy is fine)
  • 1/2 cup coconut milk
  • 2 teaspoons sugar-free sweetener (Natvia or something similar, equivalent to 2 teaspoons of regular sugar)
  • 2 tablespoons gluten-free soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice or rice vinegar 
  • 1/4 cup water 

To serve/garnish:

  • 2 tablespoons roasted peanuts, finely chopped
  • Lime wedges
  • Coriander/cilantro 
  • Red chilli sliced or thinly sliced red onion/spring onions
  • Optional: make a shaved cucumber salad or a few shaved cucumber ribbons to serve on the plate

Instructions

  • Cut the chicken thighs into bite-size pieces/rectangular or square pieces. Season with curry powder, garlic powder, white pepper and a little salt. Rub all over and add to a bowl. Drizzle with the remaining marinade ingredients and mix through to coat evenly. Leave to marinate for at least 10-15 minutes (can be done ahead of time and left in the fridge).
  • Prepare the peanut sauce. You can use a food processor or a blender to blend the sauce ingredients until smooth. Alternatively. melt the peanut butter in a microwave or over hot water. Combine with the remaining ingredients and whisk until smooth. Taste for salt/sweet/acidity balance. You may need to add a little more sweetener or lime juice or salt/fish sauce. Should be sweet but not too much.
  • Thread the chicken pieces onto bamboo or metal skewers.
  • Heat up a grill pan or cast-iron skillet over medium-high heat and add the oil, and spread it around the pan.
  • When the oil is hot, add the chicken skewers and cook for 4-5 minutes on each side, until cooked through.
  • Place the cooked skewers on a platter with peanut sauce, garnish crushed peanuts, red chilli, coriander and lime wedges. Can also have some shaved cucumber salad in the shot or on the platter.

Notes

For Paleo/Whole30: use almond butter or cashew butter and coconut aminos instead of soy sauce.

You will probably have leftover peanut sauce, which can be stored in the fridge for up to a week. Reheat and thin it out with a little water or coconut milk.

Nutrition

  • Serving Size: 1 skewer with 1 tablespoon sauce
  • Calories: 312
  • Sugar: 0.7 g
  • Sodium: 1181.7 mg
  • Fat: 22.1 g
  • Carbohydrates: 6.2 g
  • Fiber: 2.3 g
  • Protein: 23.4 g
  • Cholesterol: 78.3 mg

Keywords: Satay, Chicken Thighs, Chicken Recipes, Keto Recipes, Peanut Sauce

31 Shares
Share via
Copy link
Powered by Social Snap