Low-Carb Chicken Satay with Peanut Sauce
Rikke SvartangenLow-Carb Chicken Satay with Peanut Sauce
Low-Carb Food Co
5
1 hours 10 minutes
12 minutes
260
Fusion
Dinner
Tender and juicy satay chicken marinated in delicious spices and served with the most tasty peanut butter dipping sauce. Follow this easy recipe for a delicious, healthy and low-carb meal.
Ingredients
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450g Boneless and Skinless Chicken Thighs
2 tbsp Coconut Milk
1 tbsp Soy Sauce
2 cloves Garlic
1 tsp Ground Turmeric
1 tbsp Erythritol
1 tbsp Fish Sauce
1 tbsp Lime Juice
1 tsp Sriracha Sauce
5 Wooden Skewers
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60g Peanut Butter
3 tbsp Coconut Milk
1 tbsp Soy Sauce
1 tbsp Lime Juice
2 tbsp Erythritol
1 clove Garlic
Directions
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Soak the wooden skewers in water for at least 5 minutes.
Use a garlic press for the garlic and add 2/3 of the garlic, minced, into a mixing bowl.
In the same bowl, combine all the ingredients listed under "chicken skewers". Stir well and set aside.
Cut the chicken into 1 x 1 cm cube size bites and place into the mixing bowl. Toss to coat the chicken before covering it and leaving it to marinate in the fridge for at least 1 hour, up to 12 hours.
Once done marinating, place the chicken loosely on the skewers. Cook for 10 - 12 minutes on 200°C until browned. Once cooked through, transfer to a serving plate along with the peanut butter dipping sauce.
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In a new mixing bowl, combine the peanut butter, coconut milk, soy sauce, lime juice, sweetener and garlic. Mix well and transfer the peanut dipping sauce to a serving bowl. Cover and set aside.
