You’re going to absolutely love this chicken satay recipe with peanut dipping sauce.
This is more so especially if you enjoy eating Asian foods as much as I do.
I’m a big fan of Asian inspired chicken dishes and this is one of my favorites.
It’s perfect finger food for a dinner party that’s ready to be served in 15 minutes if pre-marinated.
While the traditional satays are more elaborate in their spices, this recipe is not.
I take a simpler approach. Fewer ingredients and fewer spices without sacrificing the integrity of the dish.
To cut the overall cooking time, I recommend marinating the chicken the night before.
If you are ready, let’s get started.
The best part is, this recipe is a perfect, easy, and fast low-carb, keto lunch for 3.
It’s a great addition to your low-carb, high-fat, ketogenic diet meal plan.
Chicken Satay Recipe
- 1 pound boneless chicken
- 3 tbsps gluten-free soy sauce
- 1 oz Sriracha
- 3 tbsps sesame oil
- 1 tbsp avocado oil spray for grilling
- 2 tbsps peanut butter
- 2 tbsps coconut oil
- 1/4 tbsp salt and pepper to taste
- 1 tbsp Sesame seeds
- Cut the chicken into strips or chunks. Season it with salt and pepper and set it aside.
- In a glass tapper ware or zip-lock bag, combine 2 tablespoons of soy sauce, sesame oil, and Sriracha. Add the chicken in there to marinate overnight. If your time is limited, you can marinate for an hour.
- While the chicken is being grilled, mix 1 tablespoon of soy sauce and coconut oil with peanut butter. Season it with salt and pepper.
- Garnish the chicken with sesame seeds. Serve with a side of peanut butter dipping sauce.