Originating from Indonesia chicken satay is cooked over hot charcoals and traditionally served with peanut sauce and cucumber relish. It is also available as an appetizer in many Thai restaurants. The key to making these at home is to prepare a good marinade and to achieve light char on the meat. On the plus side, these have always been enjoyable on a keto diet.
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Chicken Satay Cooking Instructions
Marination
- To start, Use a food processor or blender to blend 2 roughly chopped shallots, 4 cloves of garlic roughly chopped, 1 tbsp cilantro roughly chopped, 1 inch sliced ginger, 2 tbsp olive oil and 1/2 cup coconut milk to a smooth paste and set aside.
- Then in a large bowl add 1 pound of chicken strips, 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tsp turmeric, 1 tsp curry powder, 2 tbsp soy sauce, 2 tbsp olive oil, 2 tsp monk fruit sweetener, 1/2 cup coconut milk, 1 tsp salt and the paste that was set aside in previous step.
- Then mix well until chicken is well coated with marinade. Cover and refrigerate for 4 hours or overnight.
Chicken Satay Grilling/Cooking Instructions
- Put grill/stove on medium heat.
- Then thread 3-4 pieces of chicken into each skewer
- Then grill/cook chicken satay sticks for 5-7 minutes on each side until chicken thoroughly cooked and slightly charred. Turn frequently and brush leftover marinade sauce over the meat during cooking.
Notes
- Serve hot with peanut sauce and cucumber
- I have used the stove top grill, if you don’t have one you can use the broiler in your oven. Just move the top oven rack to about 6 inches from broiler. Pre-heat the broiler in the oven on high for 5 minutes.
- If not using skewers, place chicken on a foil lined pan. Broil chicken for 5-6 mins then flip and broil other side for 5-6 mins, or until slightly charred.
- You can use your choice of meat or tofu.
- Soak the bamboo sticks in the water for 30 minutes to prevent smoking or catching fire.
Servings: 4
Calories: 389.1kcal
Net Carbs: 6.2g
Equipment
Ingredients
- 2 shallots - roughly chopped
- 4 cloves garlic - roughly chopped
- 1 tbsp cilantro - roughly chopped
- 1 inch ginger - sliced
- 4 tbsp olive oil - divide into 2 x 2tbsp
- 1 cup coconut milk - divide into 2 x 1/2 cups
- 1 tbsp coriander powder
- 1 tbsp cumin
- 1 tsp turmeric
- 1 tsp curry powder
- 2 tsp chili powder
- 2 tbsp soy sauce
- 2 tsp monk fruit sweetener - – can use Swerve or other erythritol based sweetener
- 1 tsp salt - adjust to taste
- 1 lbs chicken - boneless strips
Instructions
Marination
- Using a food processor blend shallots, garlic, cilantro, ginger, 2 tbsp olive oil and 1/2 cup coconut milk to a smooth paste. Set aside.
- In a large bowl add chicken strips, coriander powder, cumin powder, turmeric, curry powder, soy sauce, 2 tbsp olive oil, monk fruit, 1/2 cup coconut milk, salt and the paste that was set aside in previous step.
- Mix well until chicken is well coated with marinade. Cover and refrigerate for 4 hours or overnight.
Grilling/Cooking Instructions
- Put grill/stove on medium heat.
- Thread 3-4 pieces of chicken into each skewer
- Grill/cook chicken satay sticks for 5-7 minutes on each side until chicken thoroughly cooked and slightly charred. Turn frequently and brush leftover marinade sauce over the meat during cooking.
Notes
- Serve hot with peanut sauce and cucumber
- I have used the stove top grill, if you don’t have one you can use the broiler in your oven. Just move the top oven rack to about 6 inches from broiler. Pre-heat the broiler in the oven on high for 5 minutes.
- If not using skewers, place chicken on a foil lined pan. Broil chicken for 5-6 mins then flip and broil other side for 5-6 mins, or until slightly charred.
- You can use your choice of meat or tofu.
- Soak the bamboo sticks in the water for 30 minutes to prevent smoking or catching fire.
Nutrition
Calories: 389.1kcal | Carbohydrates: 8.2g | Protein: 13.5g | Fat: 35.2g | Saturated Fat: 15.1g | Cholesterol: 40.8mg | Sodium: 1157.7mg | Potassium: 382.9mg | Fiber: 2g | Sugar: 1.4g | Vitamin A: 495.5IU | Vitamin C: 3.6mg | Calcium: 53.5mg | Iron: 4.7mg | Net Carbs: 6.2g
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These would make a great started paired with our keto pad thai recipe.
Keto Pad Thai
The Thai favorite Pad Thai made with shirataki to make it keto friendly
Check out this recipe
Let us know how this recipe turns out for you in the comments below.