Keto Chicken Satay with Peanut Sauce

Ingredients

• about 450 g Chicken thighs
• 2 tbsp Coconut aminos
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Turmeric
• 1/2 cup Peanut butter
• 1/4 cup Coconut milk
• 1 tbsp Lime juice
• 1/4 tsp Chili flakes
• 1 tbsp Swerve
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g chicken thighs into small, thin strips, about 0.635 cm thick.
2. 2In a medium bowl, combine the chicken strips with 2 tablespoons of coconut aminos, 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 1/2 teaspoon of turmeric. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
3. 3While the chicken marinates, prepare the peanut sauce. In a separate small bowl, combine 1/2 cup of peanut butter, 1/4 cup of coconut milk, 1 tablespoon of lime juice, 1/4 teaspoon of chili flakes, 1 tablespoon of Swerve, and 1/2 teaspoon of salt. Stir until smooth. If the sauce is too thick, add a teaspoon of water at a time until it reaches your desired consistency.
4. 4Thread the marinated chicken strips onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
5. 5Preheat your grill or a large skillet to medium-high heat (about 205°C or 200°C).
6. 6Place the chicken skewers on the hot grill or in the skillet. Cook for 3-4 minutes per side, or until the chicken is cooked through and has light char marks. The internal temperature of the chicken should reach 74°C.
7. 7Remove the chicken satay from the heat and let it rest for 2-3 minutes before serving.
8. 8Serve the cooked chicken satay skewers with the prepared peanut sauce on the side for dipping.

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