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Thai Style Chicken Satay (peanut sauce), Low Carb

4,508 views · Published 23 August 2017 · 4:15 · Indexed 6 November 2026

Channel: Anna's Kitchen & Stitchin · 2017 · Howto & Style

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My favourite Thai dish is chicken satay, or chicken with peanut sauce. I’ve been dying to find a low carb version, and after several attempts, this is the one we like. This recipe came from www.ruled.me which is a keto recipe site. It makes 4 servings and the author claimed each serving has 344 Calories, 19.5g Fats, 3.9g Net Carbs, and 36g Protein.  That may depend on what counter you use — my substitutions shouldn’t make much difference overall, but I calculated it at 492 calories, 25.7g Fat, 7.1g Carbs, 1.6g Fibre (5.5g net carbs), and 57.3g protein.  The nutritional stats only include chicken and sauce — we served ours with sautéed veggies and cauli-rice, which are not included in the stats.  Our favourite local Thai place once told me their secret is adding sweet potato to the sauce. I’ve tried this recipe both ways — if you want to keep it low carb, omit the sweet potato.  If you don’t mind moderate carb and want a special treat, add it.  Either way, we really enjoyed this dish.

The Preparation
 • 6 medium boneless, skinless chicken thighs (25 oz. / 708g)
 • 6 tbsp. peanut butter, smooth and unsweetened [I used crunchy]
 • 1/4 cup chicken stock
 • 2 tbsp. soy sauce
 • 1 tbsp. orange juice*
 • 1 tbsp. lemon juice
 • 1/2 tsp. sesame oil
 • 1 Tbsp. chili paste [I used sweet chili sauce]
 • 1/4 tsp. coriander [I omitted this, not a fan]
 • 1/4 tsp. cayenne pepper
 • salt and pepper to taste
 • [optional - 1/2c mashed sweet potato**]

The Execution
 1. Add all of the ingredients except chicken to a container and blend well with an immersion blender.
 2. Cube chicken thighs and season with salt (not too much) and pepper.
 3. Heat a dry pan over high heat. Once it's very hot, add chicken and sauté for about a minute.
 4. Drain the excess moisture with a paper towel and set aside.
 5. Continue cooking the chicken until the chicken is browned well, draining excess moisture as you go. It won't take too long.
 6. Once the chicken is browned and cooked through, remove from the heat. Pour peanut sauce over the chicken and stir well.

* I don’t keep orange juice in the house, so I doubled the lemon juice. If you do too, you might want to add 1/2 to 1 tsp sweetener OR add the optional sweet potato. 

** Adding 1/2 cup mashed sweet potato adds a lovely sweetness and creaminess, though it does add some carbs. But it’s delicious! If you choose to use it, it will add to each serve:  31 calories, 0.06g fat, 0.02g sat fat, 7.27g carbs, 1.03g fibre, .56g protein

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