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Check out this super-fast and easy keto Chicken Satay!
Once upon a time, when I was learning to cook, I made a satay sauce that was so bad our family uses it as the gold standard for inedible food.
So I’ll be honest, they approached this dish with a mixture of fascination and horror and asked me if I had lost my mind. Well, they had to eat their satay-covered words, didn’t they?
These juicy chicken tenders are smothered in a delicious creamy low-carb satay sauce with as much or as little heat as you like. Teamed with some steamed broccolini, it’s a perfect fast, easy and healthy weeknight keto dinner.
This is one of those meals that are easy to customise for extra protein and/or fats — it's simple:
- add more chicken for extra protein
- swap olive oil for water to add extra fats
- swap cooked spinach for broccolini to drop the carb count
Hands-on Overall
Serving size 115 g/ 4 oz cooked meat + veg & sauce
Nutritional values (per 115 g/ 4 oz cooked meat + veg & sauce)
Net carbs9 grams
Protein45.4 grams
Fat35 grams
Calories545 kcal
Calories from carbs 7%, protein 34%, fat 59%
Total carbs16 gramsFiber7.1 gramsSugars4.3 gramsSaturated fat7.1 gramsSodium754 mg(33% RDA)Magnesium181 mg(45% RDA)Potassium1,141 mg(57% EMR)
Ingredients (makes 2 servings)
- 300 g chicken breasts, sliced into tenders (10.6 oz)
- sea salt and pepper to taste
- 1 tbsp ghee, duck fat or avocado oil (15 ml)
- 1/3 cup almond butter or peanut butter (83 g/ 3 oz)
- 2 tsp coconut aminos
- 2 tsp Sriracha hot sauce, or to taste
- 1-2 tbsp water, to thin the sauce
- 200 g broccolini or broccoli florets (7 oz)
Instructions
- Slice the chicken breasts into smaller tenders. Season with salt and pepper. Put a pot of water on to boil.
- Heat a griddle pan greased with ghee or a non-stick frying pan. Lay the chicken tenders on the pan and cook for about five minutes on either side.
- While they cook, mix the almond butter, coconut aminos and Sriracha together in a small bowl or jug and then add water, a little at a time, until you get a nice smooth consistency.
- Meanwhile, cook the broccolini. Place the broccolini in a steamer basket over the boiling water and cook until just tender.
- Drizzle about a third of the sauce over the chicken tenders and toss to coat. Retain the rest of the sauce to serve, heating it gently if desired.
- Serve the chicken with more sauce and the steamed broccolini on the side.
- Serve warm. To store, refrigerate for up to 4 days.
Ingredients
- 300 g chicken breasts, sliced into tenders (10.6 oz)
- sea salt and pepper to taste
- 1 tbsp ghee, duck fat or avocado oil (15 ml)
- 1/3 cup almond butter or peanut butter (83 g/ 3 oz)
- 2 tsp coconut aminos
- 2 tsp Sriracha hot sauce, or to taste
- 1-2 tbsp water, to thin the sauce
- 200 g broccolini or broccoli florets (7 oz)
Instructions
- Slice the chicken breasts into smaller tenders. Season with salt and pepper. Put a pot of water on to boil.
- Heat a griddle pan greased with ghee or a non-stick frying pan. Lay the chicken tenders on the pan and cook for about five minutes on either side.
- While they cook, mix the almond butter, coconut aminos and Sriracha together in a small bowl or jug and then add water, a little at a time, until you get a nice smooth consistency.
- Meanwhile, cook the broccolini. Place the broccolini in a steamer basket over the boiling water and cook until just tender.
- Drizzle about a third of the sauce over the chicken tenders and toss to coat. Retain the rest of the sauce to serve, heating it gently if desired.
- Serve the chicken with more sauce and the steamed broccolini on the side.
- Serve warm. To store, refrigerate for up to 4 days.
Nutrition (per serving, 115 g/ 4 oz cooked meat + veg & sauce)
Calories545kcal
Net Carbs9g
Carbohydrates16g
Protein45.4g
Fat35g
Saturated Fat7.1g
Fiber7.1g
Sugar4.3g
Sodium754mg
Magnesium181mg
Potassium1,141mg
Detailed nutritional breakdown (per 115 g/ 4 oz cooked meat + veg & sauce)
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