Keto Satay Chicken with Crunchy Salad. The complete meal contains 10g carbs, or 5.5g for the Satay Chicken alone.
If you crave a Low-Carb Asian-style meal, this gorgeous dish will surprise you with its simplicity. You’ll need to allow time for the marinade to do its job and inject flavour into the meat, but the rest is a very quick affair.
If salad isn’t your thing, you can enjoy the chicken alongside Cauliflower Stir-Fry Rice or even a Low-Carb Mash. It will still be amazing.
How to Make Keto Satay Chicken with Crunchy Salad
This dish is all about the marinade. Combine all ingredients in a large bowl and add the chicken pieces to it. Stir well, then cover with cling film and leave it in fridge for 3-6 hours. When your salad, or whatever accompaniment you’ve chosen, is ready, heat up a frying pan, pour the chicken and all the marinade into it. A few minutes later, it will be cooked and ready to serve.
If you opt for the salad, which I wholeheartedly recommend, start preparing it 30 minutes before you’re ready to cook the chicken.
Blanche the beansprouts in boiling water for a few seconds, drain them, then quickly rinse them under cold running water and pat them dry. This is essential, otherwise they’ll lose their crunchy texture.
Weigh your peeled and cored vegetables. Slice carrot, cucumber and pepper into matchsticks. Shred the lettuce and cabbage. Put everything into a mixing bowl, but don’t add the dressing until the chicken is cooked. Dressing any salad too early will turn some veggies soggy and limp. You don’t want that.
To serve, divide the salad between two serving plates and top with the chicken as well as the pan juices.
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Keto Satay Chicken with Crunchy Salad
- 500 g chicken thighs - skinless and boneless, 450g net after trimming excess fat
- 50 g smooth peanut butter (U.S. option HERE)
- 10 g soy sauce (U.S. option HERE)
- 10 g fish sauce (U.S. option HERE)
- 1 piece ginger root (1.5"/4cm)
- 10 g miso paste (U.S. option HERE)
- 10 g Japanese rice vinegar (U.S. option HERE)
- 15 g sugar free syrup (U.S. option HERE)
- ½ lime - juice only
- 20 g high oleic sunflower oil (U.S. option HERE) or any neutral flavoured, high smoke point oil
- 100 g beansprouts
- 25 g carrot - net weight after peeling
- 60 g cucumber - net weight after peeling and seeded centre discarded
- 50 g lettuce - any crunchy leaf lettuce, e.g. iceberg, little gem, romaine
- 40 g red pepper
- 50 g Chinese cabbage or British Sweetheart cabbage
- ½ lime - juice only
- 20 g MCT oil (U.S. option HERE) or other neutral flavoured oil
Marinate the Satay Chicken
- put all ingredients, except chicken and oil, into a glass mixing bowl and stir to combine.
- after trimming off any excess fat, cut the chicken into small chunks or strips and place them into the marinade; mix well so that every piece of meat is well coated.
- cover with cling film and place in the fridge for 3-6 hours.
Prepare the Salad
- 30 minutes before you're ready to cook the chicken, start preparing the salad.
- bring a small pan of water to the boil, tip in the beansprouts and set the timer to 30 seconds; drain immediately and run under cold tap water for a minute, then pat dry using kitchen paper towels or a lint-free linen towel; transfer to a large mixing bowl.
- cut all veggies into thin matchstick-size strips and add them to the beansprouts.
- add lime juice and MCT oil, then mix thoroughly.
Cook the Chicken
- heat the oil in a sauté pan or wok, then tip in the chicken with all the marinade and cook on medium-high heat for 10-15 minutes (or more, depending on the size of your chicken pieces).
Plate and Serve
- place salad on each dinner plate, top with the sizzling hot satay chicken together with the pan juices and serve immediately.
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