Keto Malaysian Chicken Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Soy Sauce
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Turmeric Powder
• 0.5 tsp Cumin
• 0.5 tsp Coriander
• 1/4 cup Sunflower Seed Butter
• 1/4 cup Coconut Milk
• 1 tbsp Lime Juice
• 1 tbsp Swerve Sweetener
• 1 tsp Chili Garlic Sauce
• 16 Bamboo Skewers

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

Instructions

1. 1Cut the about 680 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the 2 tbsp Soy Sauce, 1 tbsp Ginger, 2 cloves Garlic (minced), 1 tsp Turmeric Powder, 0.5 tsp Cumin, and 0.5 tsp Coriander. Add the cut chicken thighs to the bowl and toss to coat them evenly in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3While the chicken is marinating, prepare the sauce. In a small bowl, whisk together the 1/4 cup Sunflower Seed Butter, 1/4 cup Coconut Milk, 1 tbsp Lime Juice, 1 tbsp Swerve Sweetener, and 1 tsp Chili Garlic Sauce until smooth and well combined. Set the sauce aside.
4. 4Thread the marinated chicken pieces onto the 16 Bamboo Skewers, leaving a small space between each piece.
5. 5Heat a grill or a large skillet over medium-high heat. If using a skillet, add a small amount of neutral oil (not listed, so assume it's okay to use a tiny bit for cooking). Cook the chicken skewers for 5-7 minutes per side, until the chicken is fully cooked through and has a nice char. The internal temperature should reach 74°C.
6. 6Remove the cooked chicken skewers from the heat and let them rest for 2-3 minutes.
7. 7Serve the chicken satay skewers immediately with the prepared peanut-free sauce on the side for dipping.

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