Keto Chicken Satay
Savor the irresistible flavors of this Keto Chicken Satay, a low-carb twist on the classic Southeast Asian dish. Featuring tender, marinated chicken thighs infused with aromatic spices like turmeric, coriander, and fresh ginger, this recipe delivers bold, mouthwatering taste with every bite. The star of the dish is the creamy, luscious peanut dipping sauce, made with full-fat coconut milk and unsweetened peanut butter, perfectly sweetened with erythritol to keep it keto-friendly. Grilled to perfection on bamboo skewers, the chicken gets a slightly smoky char that complements the rich, nutty flavors. Ready in just 40 minutes, this dish is perfect for a quick yet impressive appetizer, snack, or main course. Whether you're hosting a dinner or meal-prepping for the week, this keto-friendly chicken satay is a delicious way to enjoy restaurant-quality food at home!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon fresh ginger, minced
- 1 cup coconut milk (full-fat)
- 1 tablespoon lime juice
- 1 cup unsweetened peanut butter
- 1 tablespoon erythritol sweetener
- 0.5 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 10 pieces bamboo skewers
Instructions
Cut the chicken thighs into thin strips, about 1 inch wide.
In a bowl, combine coconut aminos, fish sauce, turmeric, coriander, garlic powder, and minced ginger. Mix well to make the marinade.
Add the chicken strips to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
While the chicken is marinating, prepare the peanut dipping sauce. In a saucepan over low heat, combine coconut milk, peanut butter, lime juice, erythritol sweetener, and red pepper flakes. Stir until smooth and heated through. Set aside.
Preheat a grill or grill pan over medium-high heat. If using a grill, lightly oil the grill grates with olive oil to prevent sticking.
Thread the marinated chicken strips onto the bamboo skewers in a zigzag fashion.
Grill the skewers for about 3-4 minutes on each side, or until the chicken is cooked through and slightly charred.
Serve the chicken satay hot, with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 27.5 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 215 mg | 17% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2766 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
