There’s something about eating food off of a stick that is just so fun – no matter how old you are. I’ve always loved chicken satay and I had this idea that to make them prettier, I could cut the chicken into strips and braid them before skewering them.
Sadly, it was much cuter in my head than in the actual execution of them. Likely because I didn’t have the patience to cut them straight and in equal thicknesses. A few came out nice, but most of them were bulky and not worth the extra time.
What they lack in looks, they make up for in flavor though, so I don’t consider it a total loss! Even my picky four year old liked them – though he preferred them without the sauce which has a little kick.
You can grill these or bake/broil them in the oven – then serve with a salad for a perfect low carb dinner!
- For the marinade:
- 2 Tbsp garam masala
- 1 tsp garlic powder
- 1 Tbsp fish sauce
- 1 Tbsp coconut oil
- juice of one lime
- 2 Tbsp water
- ½ tsp stevia powder
- 1lb raw chicken breasts
- For the peanut sauce:
- ¼ cup peanut or almond butter
- 2 Tbsp fresh ginger, chopped
- 1 Tbsp fish sauce
- 1 Tbsp lime juice
- 1 garlic clove, chopped
- 3 Tbsp water
- 1 Tbsp coconut milk
- ½ tsp sriracha hot sauce
- ½ tsp stevia
- For the chicken: Combine all marinade ingredients. If using bamboo skewers, soak in water for 10 minutes or so while you prep the other ingredients.
- Cut chicken into about one inch strips and thread onto skewers. Alternatively, to braid, cut each strip into three equal thin strips leaving about an inch of the strip whole at the top. Braid and then carefully thread onto skewers.
- Place skewers in shallow pan or container and pour the marinade over them, turning to make sure they are well coated. Marinate in the fridge for at least one hour or overnight before grilling or broiling.
- Grill for about 3 minutes per side or until cooked through. Or bake at 375 degrees (F) for 15 minutes - then brown under the broiler for 2 minutes or so, until golden brown if desired.
- For the peanut sauce: Combine all of your ingredients in a blender or magic bullet. Blend until completely smooth.
- Taste and adjust seasonings for your preference (ie, sweeter, saltier, spicier).
I’m not calculating nutrition info for this because it’s hard to accurately quantify how much the marinade contributes since most of it doesn’t stick, etc. So use your own discretion on this one!