As you all know, I love Asian inspired recipes…but most of the time they just take forever to prepare. I wanted to set out to get a soft peanut butter taste that paired well with the salty and umami flavors that soy brings to the table.
I think this one hit the spot! It brings all the savory, sweet, and acidic element you look for in an asian dish – then adds some crunch and color on the top with peppers and onions.
Start to finish in less than 20 minutes is not something you can bat an eyelid at, either. Simple and delicious definitely wins the race on this one!
Yields 3 servings of Low Carb Chicken Satay
The Preparation
- 2 teaspoons sesame oil
- 1 teaspoon fresh garlic, minced
- 16 ounces ground chicken
- 4 tablespoons soy sauce, or coconut aminos
- 2 teaspoons chili paste, like sambal oelek
- 3 tablespoons peanut butter
- 1 tablespoon lime juice
- 1 tablespoon erythritol
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 30 grams green onion, sliced
- 1/3 medium yellow bell pepper, sliced
- 1 tablespoon unseasoned rice vinegar
The Execution
1. Heat sesame oil on medium-high in a pan. Once the oil is hot, add ground chicken to the pan and allow it to brown.
2. Once the chicken is slightly browned, move it to one side of the pan and add minced garlic.
3. Once garlic is browned, mix everything together and add soy sauce, erythritol, rice vinegar, and chili paste to the pan.
4. Allow it all to cook down for a minute, then add peanut butter and the lime juice.
5. Mix everything well, then add cayenne pepper and paprika.
6. Cook everything down. Once it’s cooked down, add sliced spring onions, and sliced yellow bell pepper.
7. Serve hot!
This makes a total of 3 servings of Low Carb Chicken Satay. Each serving comes out to be 362 calories, 23.6g fats, 5.2g net carbs, and 32.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 teaspoon sesame oil | 80 | 9.1 | 0 | 0 | 0 | 0 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 16 ounce ground chicken | 649 | 36.7 | 0 | 0 | 0 | 79.1 |
| 4 tablespoon soy sauce | 34 | 0.4 | 3.1 | 0.5 | 2.6 | 5.2 |
| 2 teaspoon chili paste | 2 | 0.1 | 0.4 | 0.1 | 0.3 | 0.1 |
| 3 tablespoon peanut butter | 284 | 24.2 | 9.7 | 2.9 | 6.8 | 12.1 |
| 1 tablespoon lime juice | 4 | 0 | 1.3 | 0.1 | 1.2 | 0.1 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon cayenne pepper | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 1/4 teaspoon paprika | 2 | 0.1 | 0.3 | 0.2 | 0.1 | 0.1 |
| 30 gram green onion | 10 | 0.1 | 2.2 | 0.8 | 1.4 | 0.5 |
| 1/3 medium yellow bell pepper | 10 | 0.1 | 2.4 | 0.3 | 2.1 | 0.2 |
| 1 tablespoon unseasoned rice vinegar | 3 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1085 | 70.7 | 20.6 | 5 | 15.5 | 97.6 |
| Per Serving (/3) | 362 | 23.6 | 6.9 | 1.7 | 5.2 | 32.5 |
Low Carb Chicken Satay
Ingredients
- 2 teaspoon sesame oil
- 1 teaspoon fresh garlic minced
- 16 ounce ground chicken
- 4 tablespoon soy sauce or coconut aminos
- 2 teaspoon chili paste like sambal oelek
- 3 tablespoon peanut butter
- 1 tablespoon lime juice
- 1 tablespoon erythritol
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 30 gram green onion sliced
- ⅓ medium yellow bell pepper sliced
- 1 tablespoon unseasoned rice vinegar
Instructions
- Heat sesame oil on medium-high in a pan. Once the oil is hot, add ground chicken to the pan and allow it to brown.
- Once the chicken is slightly browned, move it to one side of the pan and add minced garlic.
- Once garlic is browned, mix everything together and add soy sauce, erythritol, rice vinegar, and chili paste to the pan.
- Allow it all to cook down for a minute, then add peanut butter and the lime juice.
- Mix everything well, then add cayenne pepper and paprika.
- Cook everything down. Once it’s cooked down, add sliced spring onions, and sliced yellow bell pepper.
- Serve hot!
