Easy Thai Chicken Satay with Peanut Sauce
Ingredients
The chicken and marinade
-
1
pound
chicken tenders
-
⅓
cup
full fat coconut milk
-
1
tablespoon
Hot Madras Curry Powder
-
½
teaspoon
ground coriander
-
2
tablespoons
low carb brown sugar
-
2
tablespoons
Red Boat Fish Sauce (optional)
-
¼
cup
chopped fresh cilantro (optional)
The peanut sauce
-
⅓
cup
full fat coconut milk
-
¼
cup
smooth peanut butter (or almond butter)
-
1
tablespoon
low carb brown sugar
-
1-2
teaspoons
chile garlic sauce
-
1
teaspoon
soy sauce (or coconut aminos for Paleo)
-
½
teaspoon
Thai Red Curry Paste
Extras
-
as needed
soaked bamboo skewers
-
as needed
chopped fresh cilantro
-
as needed
lime wedges
Instructions
- Soak the bamboo skewers in warm water, preferably overnight.
- Slice the chicken tenders in half lengthwise and pound to an even thickness.
- Prepare the marinade by whisking together the marinade ingredients.
- Add the marinade to the chicken and coat evenly. Marinate for 30 minutes or overnight.
- For the peanut sauce, warm the peanut butter and whisk in the remaining sauce ingredients until smooth.
- Remove the chicken from the marinade and thread onto the skewers.
- Grill the chicken satay until cooked through, using foil to protect skewer handles if grilling outside.
- Serve garnished with cilantro, lime wedges, and the peanut sauce.
Nutrition Facts (estimated)
Servings
4
Calories
279
Total fat
15g
Total carbohydrates
4g
Total protein
30g
Sodium
224mg
Cholesterol
0mg
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