This is a low carb and Keto take on the classic Thai appetizer, Chicken Satay with Peanut Sauce.
There’s this great Thai restaurant in my neighborhood, but it can be dispiriting to go there.
There are so many good things to eat, but not if you are on a low carb diet! It’s frustrating. Luckily, there a few exceptions on the menu. Chicken Satay, for example. If you steer clear of the peanut dipping sauce, then you might just be ok. But I’m going to share a sugar free version of chicken satay with peanut sauce that you can make at home. Problem solved.
The last time I was at the Thai restaurant, I had a celebrity sighting.
I was sitting just feet way from Curt Wootton, a.k.a. the Pittsburgh Dad. He makes these really funny Youtube videos in the character of dad from Pittsburgh. In the video below, he tries to take the classic “back to school” picture for his wife to post on Facebook. But he’s no good at using a cell phone so it all goes terribly wrong.
Well, you don’t need to be handy with a cell phone to make this appetizer.
It’s a simple marinated chicken recipe with a side of Thai peanut sauce. The sauce is sugar free but packed with sweet and spicy flavor. And the whole shebang clocks in at just 2g net carbs per serving. Alternately, you could add some cauliflower rice and make it a meal. Either way, you are in for a real Thai treat.
You can use it to reward your kids for smiling in their back to school picture.
Low Carb Keto Thai Chicken Satay with Peanut Sauce
This is a low carb take on the classic Thai appetizer, Chicken Satay with Peanut Sauce.
- Prep Time: 4:15
- Cook Time: 8
- Total Time: 4 hours 23 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Thai
2 pounds skinless boneless chicken breasts
1 lime, cut into wedges
1 tablespoon cilantro, chopped
1 (13.5 oz) can full fat coconut milk, divided
2 tablespoons curry powder
1/2 teaspoon ground turmeric
2 tablespoons Confectioner’s Swerve or equivalent powdered sweetener
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup full fat coconut milk, (remaining milk in the can)
1/4 cup sugar free smooth peanut butter
2 tablespoons coconut aminos or soy sauce
3 tablespoons Confectioner’s Swerve or equivalent powdered sweetener
1/4 teaspoon ground ginger
2 – 3 teaspoons Sriracha sauce, as desired
1. Cut chicken breasts on the diagonal to form 3 inch long by 1 inch wide strips. You should have about 12.
2. Count out the same number of wooden skewers and put them in a bowl with water to soak as the chicken marinades.
3. Mix together all marinade ingredients. Add chicken strips to a gallon plastic bag. Add in marinade and mix to coat. Marinade in the refrigerator for 4 hours.
4. Mix together all peanut sauce ingredients in a medium sized bowl. Set aside on the counter.
5. Preheat grill or broiler to High Heat. Thread each piece of chicken onto a soaked bamboo skewer. Place on grill or broiling pan and cook 2 – 4 minutes per side, or until cooked through.
6. Garnish with cilantro and serve with peanut sauce and lime wedges on the side.
- Serving Size: 2 chicken skewers and 2 1/2 tablespoons peanut sauce
- Calories: 335
- Fat: 16
- Carbohydrates: 3
- Fiber: 1
- Protein: 43
If you liked this appetizer recipe, then you might like my recipes for Chicken Fingers, Caramelized Bacon Mini Poppers or Greek Meatballs.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.