Spicy Keto Satay Chicken with Low Carb Peanut Sauce

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Spicy Keto Satay Chicken with Low Carb Peanut Sauce

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It may appear difficult to incorporate Indian cuisine into a ketogenic diet, but with a few minor adjustments, it is very possible. Try this Spicy Keto Satay Chicken recipe, which comes with a delightful Low Carb Peanut Sauce that is perfect for dipping and dipping sauce.

When served with some grilled summer veggies and a fresh green salad, this spicy keto chicken satay is a delicious appetizer for a small party or a filling light dinner for a larger group of friends. You may easily double or quadruple this flavor-packed dish if you’re cooking for a larger group.

To make this recipe keto, you’ll want to use this low carb maple syrup and sugarfree peanut butter.

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Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes


  • 1 lb. boneless, skinless chicken breast, pounded to ½” thick and cut into 1” strips
  • 3 T. soy sauce
  • 2 T. sesame oil
  • 1½ T. hot sauce
  • 1 T. keto maple syrup
  • 2 T. fresh lime juice
  • 3 garlic cloves, minced
  • 2 T. fresh ginger piece, finely minced
  • Sea salt and black pepper, to taste
  • Peanut Dipping Sauce:
  • ¾ c. low-sodium chicken stock
  • 1/3 c. sugarfree peanut butter
  • 1 T. soy sauce
  • 1 T. keto maple syrup
  • ¼ teaspoon cayenne pepper
  • 2 T. fresh lime juice
  • 1 t. garlic powder
  • ¼ c. fresh cilantro, chopped
  • ¼ c. roasted peanuts, roughly chopped
  • salt and pepper to taste


  1. To prepare the chicken, soak the wooden skewers in a bowl of water until you are ready to cook it. (for a minimum of 30 minutes) Make a mental note to put it aside.
  2. In a large mixing bowl, whisk together the soy sauce, sesame oil, spicy sauce, maple syrup, lime juice, garlic, and fresh ginger until well combined and well-flavored. Season the chicken strips with salt and black pepper to taste, and then add them to the pan. Refrigerate for at least 2 hours, if not overnight, after covering with plastic wrap. During the marinating process, turn the chicken at least once
  3. Cook over medium heat, stirring constantly, until the chicken stock, peanut butter, soy sauce, maple syrup, cayenne pepper, lime juice, and garlic powder are well incorporated. Heat slowly, stirring regularly, until the sauce is smooth and slightly thickened, about 5-6 minutes. Remove from the heat and set aside.
  4. Remove the pan from the heat and transfer to a serving vessel. Set aside after garnishing with fresh cilantro and roasted peanuts.
  5. To prepare the chicken, clean the grates of a gas grill with a stiff wire brush and spray with nonstick cooking spray before placing the chicken on the grill. Preheat the grill to medium heat with the lid closed. If you’re preparing it indoors, coat a grill pan with nonstick cooking spray and heat it to slightly below medium high.
  6. Chicken strips are threaded onto skewers that have been prepared and cooked over direct medium heat.
  7. Close the lid and cook, rotating once, until the chicken is well browned and cooked through, about 4-6 minutes per side. (If you’re cooking indoors, increase the cooking time to 5-7 minutes on each side).
  8. Serve immediately after removing from heat and serving with the peanut dipping sauce on the side. Enjoy!

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