Keto Satay Chicken with Crunchy Salad
Servings: 2
Asian flavours and a satisfying salad. This gorgeous meal will knock your socks off.
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Ingredients
Satay Chicken
- 500 g chicken thighs - skinless and boneless, 450g net after trimming excess fat
- 50 g smooth peanut butter
- 10 g soy sauce
- 10 g fish sauce
- 1 piece ginger root (1.5"/4cm)
- 10 g miso paste
- 10 g Japanese rice vinegar
- 15 g sugar free syrup
- ½ lime - juice only
- 20 g high oleic sunflower oil or any neutral flavoured, high smoke point oil
Salad
- 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 or other neutral flavoured oil
Instructions
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.
Notes
Macronutrients based on 1 of 2 servings.
CHICKEN: Kcal 651; F 40; NC 5.5g; P 64g
SALAD: Kcal 152; F 12g; NC 4.5g; P 2.5g
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1 | Calories: 803kcal | Carbohydrates: 10g | Protein: 66.5g | Fat: 52g
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