Keto Chicken Sosaties with Peanut-Free Sauce

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes. Cut the 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 medium red onion into 2.54 cm pieces, similar in size to the chicken cubes.
2. 2In a medium bowl, whisk together the 3 tbsp soy sauce (or coconut aminos), 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp ginger, and 2 cloves garlic, minced.
3. 3Add the about 680 g chicken breast cubes and the cut vegetables to the bowl with the marinade. Toss everything together to coat evenly. Let it marinate for at least 10 minutes.
4. 4Thread the marinated chicken and vegetable pieces onto skewers, alternating between them. You should have about 4-6 pieces of chicken and vegetables per skewer.
5. 5Preheat your grill to medium heat, around 176.7-204.4°C (175-200°C).
6. 6Place the sosaties on the preheated grill. Grill for 10-12 minutes, turning them occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the vegetables are tender and slightly charred.
7. 7While the sosaties are grilling, prepare the sauce. In a small saucepan over low heat, combine the 2 tbsp sunflower seed butter, 1 tbsp lime juice, and 1 tsp Swerve (or other Keto Sweetener). Stir constantly until the mixture is smooth and heated through, about 2-3 minutes. Do not boil.
8. 8Remove the sosaties from the grill and let them rest for 2 minutes. Serve the hot sosaties with the prepared peanut-free satay sauce on the side for dipping.

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