Keto Indonesian Chicken Satay with Spicy Peanut Sauce
Discover this mouthwatering, easy-to-make Keto Indonesian Chicken Satay with Spicy Peanut Sauce recipe. Perfect for a wholesome lunch, this dish combines tender, succulent chicken skewers with a rich, nutty sauce that packs a spicy kick. Enjoy this scrumptious meal that's both visually appealing and packed with flavor.
Allergens
Nuts (Peanuts)
Ingredients
- 1.5 lbs chicken breast, cut into 1
- inch cubes
- 1 cup unsalted dry roasted peanuts
- 2 tbsp coconut oil
- 1/4 cup coconut aminos
- 2 tbsp almond flour
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Sea salt and black pepper, to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare the chicken satay by combining chicken cubes, coconut aminos, almond flour, coriander, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper in a large bowl. Mix well to coat the chicken evenly. Cover and refrigerate for 30 minutes.
- While the chicken marinates, prepare the Spicy Peanut Sauce by blending peanuts, lime juice, garlic, fresh ginger, sambal oelek, coconut aminos, fish sauce, water, and sea salt in a food processor or high speed blender until smooth. Adjust seasonings as needed. Set aside.
- Preheat the grill or broiler to medium high heat. Thread the marinated chicken onto skewers, leaving some space between each piece. Discard any excess marinade.
- Grill or broil the chicken satay for 6 8 minutes per side, until cooked through and slightly charred.
- Serve the chicken satay hot with the Spicy Peanut Sauce on the side for dipping. Garnish with fresh cilantro leaves and lime wedges.
Chef’s Insight
To enhance the flavor of the chicken, marinate it for up to 2 hours before grilling or broiling.
Notes
This recipe is suitable for those following a ketogenic diet, as it uses coconut aminos and almond flour in place of soy sauce and breadcrumbs.