Grilled Low Carb Chicken Satay Recipes
GRILLED LOW CARB CHICKEN SATAY
This is a delicious chicken recipe that pleases my whole family. At 1.5 grams carb per serving it goes well with a carb controlled diet, but those not on carb control love it too. I serve this with a crisp salad and white wine. Hope you enjoy this as much as we do! Adapted from quick and easy Low Carb by Amanda Cross. Prep time does not include marinating overnight. Added June 22 05: Please be sure to use a low sodium soy sauce to avoid saltiness.
Provided by Leslie
Categories Chicken Breast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine peanut butter, soy sauce, lime juice, curry powder, garlic and hot pepper sauce.
- Place the chicken in the marinade and leave to marinate for about 12 hours, or overnight in the fridge.
- When ready to cook, preheat broiler or grill to high.
- Put the chicken on skewers and cook for 5 minutes on each side, or until cooked through.
- Serve immediately.
- Can be served as a meal or an appetizer for a larger group.
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- Prepare the chicken: If using bamboo skewers, soak 4 to 6 skewers in water for 20 minutes before grilling. In a large bowl, mix 1/4 cup coconut milk, 1 tablespoon fish sauce, 1 tablespoon red curry and minced garlic cloves. Stir until thoroughly combined. Cut the chicken into 1 1/2- to 2-inch pieces that are roughly the same size. Place the cut chicken into the marinade and let marinate for 15 to 20 minutes (or you may do the night before or morning of grilling).
- Make the peanut sauce: In a small saucepan over low heat, stir together 1/2 cup coconut milk, 3 tablespoons peanut butter, 1/2 tablespoon red curry paste, 1/2 tablespoon lime juice, 1/2 tablespoon fish sauce and 1 teaspoon Swerve Sweetener. Be sure to heat the sauce at a lower temperature to prevent liquids from separating. Continue stirring sauce until smooth and heated. Remove from heat and place in small serving bowl.
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