Low Carb Chicken Satay with Peanut Sauce
Satisfy your cravings with this flavorful and guilt-free Low Carb Chicken Satay with Peanut Sauce, a perfect blend of bold spices and creamy richness! Tender chicken breast strips are marinated in a fragrant mix of coconut aminos, curry powder, fresh ginger, and lime juice, then grilled to perfection for a smoky, charred finish. The star of the dish is the luscious low-carb peanut sauce, made with natural peanut butter, apple cider vinegar, and a touch of erythritol for sweetness. Easy to prepare and ideal for weeknight dinners or entertaining, this keto-friendly recipe is ready in just 35 minutes and serves 4. Garnished with vibrant cilantro, these succulent skewers pair perfectly with a crisp side salad or cauliflower rice. Indulge in the savory goodness without compromising your low-carb lifestyle!
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Recipe Information
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
Instructions
Begin by slicing the chicken breast into thin strips, about 1 inch wide.
In a large bowl, combine coconut aminos, olive oil, curry powder, ground coriander, ground cumin, minced garlic, grated ginger, and lime juice. Mix well.
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.
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.
Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken strips onto the soaked bamboo skewers.
Grill the chicken skewers for 5-7 minutes on each side, or until fully cooked and charred around the edges.
Remove from the grill and let rest for a few minutes.
Serve the chicken skewers drizzled with or alongside the peanut sauce. Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 5346 mg | 232% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 16.9 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2880 mg | 61% | |
*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.
