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
For the chicken satay skewers
- 500 g chicken thighs boneless and skinless, cut into bite-size pieces (1 lb.)
- 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 peanuts roasted and 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, then garnish with crushed peanuts, red chilli, coriander, and lime wedges. You can also have some shaved cucumber salad 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
Calories: 420kcal | Carbohydrates: 9g | Protein: 21g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1399mg | Potassium: 410mg | Fiber: 2g | Sugar: 3g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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