Low Carb Chicken Satay with Peanut Sauce
Elevate your dinner game with this irresistible Low Carb Chicken Satay with Peanut Sauce, a flavorful and guilt-free twist on a classic favorite. Juicy, marinated chicken breast is infused with aromatic spices like curry powder, coriander, and cumin, then perfectly grilled to smoky perfection on bamboo skewers. Topped off with a creamy, homemade peanut sauce that blends natural peanut butter, coconut aminos, and the perfect touch of sweetness from erythritol, this recipe is both satisfying and keto-friendly. Ideal for busy weeknights, this 35-minute recipe is not only quick to prepare but also loaded with bold flavors that will delight your taste buds. Garnish with fresh cilantro and serve as a savory appetizer or a low-carb main dish packed with protein and Southeast Asian charm.
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Ingredients
- 1.5 pounds chicken breast
- 0.25 cup coconut aminos
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons lime juice
- 0.5 cup peanut butter, natural and unsweetened
- 0.25 cup warm water
- 1 tablespoon apple cider vinegar
- 1 tablespoon erythritol or stevia
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons cilantro, chopped
- 8 bamboo skewers, soaked in water
Directions
Step 1
Begin by slicing the chicken breast into thin strips, about 1 inch wide.
Step 2
In a large bowl, combine coconut aminos, olive oil, curry powder, ground coriander, ground cumin, minced garlic, grated ginger, and lime juice. Mix well.
Step 3
Add the chicken strips to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.
Step 4
Meanwhile, in a medium bowl, prepare the peanut sauce by combining peanut butter, warm water, coconut aminos, apple cider vinegar, erythritol or stevia, and crushed red pepper flakes. Whisk until smooth and adjust seasoning if necessary.
Step 5
Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken strips onto the soaked bamboo skewers.
Step 6
Grill the chicken skewers for 5-7 minutes on each side, or until fully cooked and charred around the edges.
Step 7
Remove from the grill and let rest for a few minutes.
Step 8
Serve the chicken skewers drizzled with or alongside the peanut sauce. Garnish with freshly chopped cilantro before serving.
Nutrition Facts
| Serving size | (1854.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2054.0 |
| Total Fat 113.3g | 0% |
| Saturated Fat 19.7g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 585.1mg | 0% |
| Sodium 5345.8mg | 0% |
| Total Carbohydrate 49.6g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 16.9g | |
| Protein 222.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.3mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2879.5mg | 0% |
Source of Calories