Chicken Satay with Almond Butter Sauce

Why This Is Strictly Keto

Traditional satay sauce is made with peanut butter, sugar and soy sauce. This version uses plain almond butter, coconut aminos and lime juice, so there is no added sugar and no soy. The chicken is marinated in olive oil, garlic and warm spices, and the salad underneath adds crunch for almost no carbs.

Ingredients

Chicken

• 1½ lb (680g) boneless, skinless chicken thighs, cut into 1-inch strips
• 3 tablespoons olive oil
• 2 tablespoons coconut aminos
• 1 tablespoon fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon sea salt

Almond butter sauce

• ⅓ cup (85g) natural almond butter
• 1 tablespoon coconut aminos
• 1 tablespoon fresh lime juice
• 1 teaspoon freshly grated ginger
• 1 small clove garlic, minced
• ¼ teaspoon red pepper flakes
• 3–4 tablespoons warm water, to thin

To serve

• 4 cups arugula
• 1 cucumber, sliced
• 1 large tomato, cut into wedges

Instructions

1. Marinate the chicken: Whisk the olive oil, coconut aminos, lime juice, garlic, turmeric, coriander, cumin and salt in a bowl. Add the chicken strips, toss to coat, and marinate for at least 30 minutes (or up to 8 hours in the refrigerator). If using wooden skewers, soak them in water meanwhile.

2. Skewer: Thread the chicken onto skewers in a ribbon-like weave, 4–5 pieces per skewer.

3. Make the sauce: Whisk the almond butter, coconut aminos, lime juice, ginger, garlic and red pepper flakes together. Add warm water a tablespoon at a time until the sauce is smooth and pourable. Taste and adjust the lime and salt.

4. Cook the skewers: Grill or sear in a hot, lightly oiled grill pan over medium-high heat for 5–6 minutes per side, until the chicken is golden and reaches 165°F (74°C) in the thickest part.

5. Assemble: Arrange the arugula, cucumber and tomato on a platter. Lay the skewers on top and serve with the almond butter sauce for dipping.

Nutritional Info (per serving, approximate)

Tips

• Chicken thighs stay juicy on the grill; breast works too, but cook it 1–2 minutes less per side.
• Check that your almond butter lists only almonds (and salt) — many jars add sugar or palm oil.
• For appetizer portions, cut the chicken into smaller pieces and use cocktail skewers.