Keto Satay with Peanut-Free Sauce

Ingredients

• about 450 g Chicken thighs
• 1/2 cup Sunflower seed butter
• 2 tbsp Soy sauce alternative (coconut aminos)
• 2 tbsp Lime juice
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 tbsp Swerve (or erythritol)
• 1 Cucumber

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

Instructions

1. 1Cut the about 450 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes. In a medium bowl, combine the chicken pieces with 1 tablespoon of the soy sauce alternative, 1 tablespoon of the lime juice, 1 minced clove of garlic, and 1.27 cm of grated ginger. Mix well to coat the chicken and let it marinate for at least 30 minutes at room temperature.
2. 2While the chicken marinates, prepare the sauce. In a small bowl, whisk together the 1/2 cup of sunflower seed butter, the remaining 1 tablespoon of soy sauce alternative, the remaining 1 tablespoon of lime juice, the remaining 1 minced clove of garlic, the remaining 1.27 cm of grated ginger, and the 1 tablespoon of Swerve. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add another tablespoon of water. Set the sauce aside.
3. 3Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
4. 4Heat a grill or a large skillet over medium-high heat. If using a skillet, add a small amount of cooking oil (not listed, so skip this if not available). Place the chicken skewers on the hot grill or in the skillet. Cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and has an internal temperature of 74°C.
5. 5While the chicken is cooking, thinly slice the 1 cucumber into rounds.
6. 6Once the chicken is cooked, remove the skewers from the heat. Let the chicken rest for 2-3 minutes before serving.
7. 7Serve the cooked chicken satay skewers with the sliced cucumber and the prepared sunflower seed butter sauce on the side for dipping.

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