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Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay with Peanut Sauce

Chicken satay is one of my favorite Thai foods, minus curry of course.  By default, it’s pretty keto friendly, but sometimes they add some ingredients that aren’t so ketogenic.  Here is a great recipe for a very filling dish.

Pro tip: You can use the sauce for a salad dressing as well like they do at the Thai restaurants, just dilute it with some extra rice wine vinegar.

Chicken

  • 2 lbs chicken breast, sliced into 1/2 strips length wise
  • 1 inch ginger grated
  • 1 tsp cinnamon
  • 1 Tbsp Curry powder
  • 2 garlic cloves
  • 1/4 C cilantro stems chopped
  • 2 Tbsp chopped Thai basil
  • 1 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • juice of 1 lime
  • 1-2 tbsp red pepper flake (optional if you don’t like spice)

Peanut Satay Sauce

  • 4 Tbsp Peanut butter
    • Chunky or smooth is fine
  • 1 inch ginger grated
  • 1/2 Tbsp fish sauce
  • 1/2 Tbsp sesame oil
  • 2 garlic cloves
  • 1 Tbsp unsweetened rice vinegar
  • 1 Tbsp soy sauce
  • 1/4 C coconut milk
  • 1 packet of Splenda (or sweetener to taste)
  • 1 Tbsp Sambal
    • It’s not very spicy and adds a ton of flavor
    • Can be found at most supermarkets

To begin, we are going to prep the chicken. First, take the ingredients listed above and place into a mixing bowl.  Next, add chicken and then mix thoroughly to coat.  Then, let sit for 30 minutes to one hour.

After chicken is marinated, stick onto bamboo skewers.  Now too make this process quick, fold the chicken into thirds, stick the skewer through, and then slide one end down to make it flat.

After that,place skewers on grill and cook over low heat on a gas grill, or over direct heat if using a charcoal grill.  Or, if you prefer, or you can even broil them in your oven: Choose the method you’re most comfortable with!

Satay Sauce:

In a blender, add all the ingredients except the peanut butter, and blend until smooth.  Add peanut butter and whisk until a homogeneous sauce is achieved. If you happen to use smooth peanut butter, you can skip this all together and just put everything into your blender.  I recommend to let it chill for at least 15 minutes.

Finally, serve dish with cilantro, lime, and Thai basil.  The Thai basil in my garden was flowering these gorgeous little purple flowers, which made for a nice photo.

Thai Chicken Satay with Peanut Sauce | Fat to Fit Chick
Thai Chicken Satay with Peanut Sauce

 

 

 

 

 

 

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