Low Carb Chicken Satay Skewers

Chicken satay is one of my go to recipes that I know will be reasonably low carb if I’m eating out. Although they use sugar in the recipe, generally there is only a little serve of sauce so I know it’s keto kosher. Delicously fragrant Low Carb Chicken Satay Skewers are a real mix of Asian flavours. There’s a hint of Indonesian combined with aromatic Thai flavours. The end result is an very simple to make dish that I know you are going to love, especially if you enjoy a good satay.

Marinating the Chicken

Try to marinate the chicken for as long as you can before cooking it. Overnight is superb but if you don’t have much time to marinate them, they will still cook up beautifully. The chicken is marinated in a combination of coconut cream, red Thai curry paste (store bought or homemade) along with some other herbs and spices. If you don’t have any curry paste on hand, you can switch it for a teaspoon of curry powder. The chicken skewers taste great eaten on their own as well, so you can also omit the satay sauce for variation.

Thigh fillets are used in the recipe because they are more tender and moist than breast fillets. If you are after a more uniform look to your satay sticks, you can use breast fillets in the recipe. When making these for a party or a function, I would use breast fillets as they look neater. Either cube the breast fillet or slice it into long fingers as per the recipe. Thigh fillets aren’t conducive to dicing as they are too uneven in shape.

How To Serve

Try serving these Low Carb Satay Skewers on a bed of cauliflower rice with a simple salad on the side. I actually developed this recipe for a Low Carb Asian Slaw specifically to go with this dish. My favourite way to eat Low Carb Chicken Satay Skewers is on a tiny bed of cauliflower rice with a generous helping of the slaw on the side.

If you are looking for some other side dishes and more substantial dishes that would be perfect served with these skewers, you might want to check these recipes out. Keep an eye out for the recipe for Gado Gado, which I’m playing with at the moment and goes wonderfully with this recipe.

Low Carb Asian Slaw with Konjac Noodles
Low Carb Pad Thai
Cauliflower Rice
Cauliflower Rice Nasi Goreng

Enjoy
Kxx

Low Carb Chicken Satay Skewers

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Resting time: 4 hours hours

Course: Appetizer, Dinner, Dips and Starters, Lunch, Snack

Cuisine: Asian, Gluten Free, Indonesian, Low Carb, Low Sugar, Paleo, Sugar Free, Thai

Keywords: satay, satay sticks, peanut butter, chicken skewers, thai chicken, indonesian chicken, asian chicken

Servings: 20 small skewers

Ingredients

Chicken Marinade

• 6 large thigh fillets sliced into thick long fingers
• ⅓ cup coconut cream sugar free
• ½-1 tablespoon stevia blend or alternative sweetener to taste
• 2 teaspoons red Thai curry paste or 1 teaspoon of curry powder
• 1 tablespoon Tamari or coconut aminos
• 1 teaspoon minced garlic
• Pinch salt

Satay Sauce

• ½ cup smooth or cruncy peanut butter sugar free
• ½ cup coconut cream sugar free
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 tablespoon Tamari or coconut aminos
• 1 teaspoon minced chilli
• 1 clove minced garlic
• ½ teaspoon minced ginger
• ½ teaspoon curry powder
• 1-2 teaspoons stevia blend or preferred sweetener to taste
• 2-4 tablespoons water to thin sauce down to preferred consistency optional
• A good squeeze of fresh lime
• Salt to taste

Instructions

• Blend all of the marinade ingredients together and marinate the chicken for as long as you can, overnight if possible. Soak small wooden skewers in water for about 5 minutes before threading the chicken onto the sticks. Metal skewers can be used as well.
• Prepare the satay sauce by mixing all of the ingredients together and stirring until smooth. You can heat the sauce if desired in a saucepan or in the microwave, or serve it at room temperature. If the sauce thickens, use additional water to thin it to the right consistency.
• Just prior to cooking the satay sticks, thread the chicken onto wooden/bamboo skewers that have been soaked in water for about 5 minutes.
• Pan fry or BBQ the skewers on a high temperature in a dash of oil until cooked through and browned.
• Serve topped with the satay sauce and garnish with fresh chopped spring onions and/or freshly chopped coriander.

To Serve

• Serve skewers on top of a bed of cauliflower rice, topped with satay sauce, with a simple salad on the side.
• Delicious served with Low Carb Asian Slaw or Asian Slaw with Konjac, as well as other Asian dishes such as Pad Thai and Nasi Goreng. See notes above for links to these recipes.

Recipe Notes

Use either smooth or crunchy peanut butter. Nut butter can also be used in place of the peanut butter.

Although they don't look as pretty, chicken thighs are more tender than breast fillets which is why they are used in this recipe. If you are after a more uniform look (ie for a party) you may prefer to use chicken breasts instead as they are more uniform and neater. You can either dice them or cut into long finger lengths.

Add another teaspoon of red Thai paste for a bit more spice.

Nutritional Information

Serving: 1skewer | Calories: 110kcal | Carbohydrates: 3.1g | Protein: 5.6g | Fat: 4.2g | Fiber: 1.6g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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