Keto Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken thighs
• 2 tablespoons Soy sauce
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 cup Sunflower seed butter
• 1/4 cup Coconut milk
• 1 tablespoon Lime juice
• 1 tablespoon Soy sauce (for sauce)
• 1 teaspoon Sweetener (erythritol)

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

Instructions

1. 1Cut the about 680 g Chicken thighs into small, thin strips, about 0.635 cm thick.
2. 2In a bowl, combine the chicken strips with 2 tablespoons Soy sauce, 1 tablespoon Ginger, 2 cloves Garlic (minced), 1 teaspoon Turmeric, 1 teaspoon Cumin, and 1 teaspoon Coriander. Mix well to coat the chicken evenly. Let this marinate for at least 30 minutes.
3. 3While the chicken marinates, prepare the sauce. In a separate bowl, whisk together 1/2 cup Sunflower seed butter, 1/4 cup Coconut milk, 1 tablespoon Lime juice, 1 tablespoon Soy sauce (for sauce), and 1 teaspoon Sweetener until smooth. If the sauce is too thick, add a tablespoon of water at a time until it reaches your desired drizzling consistency.
4. 4Thread the marinated chicken strips onto skewers, ensuring they are not packed too tightly.
5. 5Preheat your grill to medium-high heat (approximately 205°C or 200°C), or heat a large skillet over medium-high heat. If using a skillet, add a small amount of neutral oil if needed.
6. 6Cook the chicken satay on the preheated grill or in the skillet for 3-5 minutes per side, until the chicken is cooked through and has developed a slight char. The internal temperature should reach 74°C.
7. 7Remove the chicken satay from the heat and let it rest for 2-3 minutes before serving. Serve the chicken satay hot with the prepared sunflower seed sauce on the side for dipping.

Substitutions

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