2-4 tablespoonswater to thin sauce down to preferred consistencyoptional
A good squeeze of fresh lime
Salt to taste
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.
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.
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.