Low-Carb Spicy Chicken Satay

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

Step-by-step

1. Slice the chicken breasts into smaller tenders. Season with salt and pepper. Put a pot of water on to boil.

   

2. 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.

   

3. 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.

   

4. Meanwhile, cook the broccolini. Place the broccolini in a steamer basket over the boiling water and cook until just tender.

   

5. 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.

   

6. Serve the chicken with more sauce and the steamed broccolini on the side.

   

7. Serve warm. To store, refrigerate for up to 4 days.

   

Recipe

Low-Carb Spicy Chicken Satay

★★★★☆4.5 (82 ratings)

Deliciously juicy chicken tenders drizzled with creamy low-carb almond satay sauce and served with crunchy ...

Hands on

15m

Overall

20m

Servings

2

9 g

Net carbs

45.4 g

Protein

35 g

Fat

545

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

PrintPinRate

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

1. Slice the chicken breasts into smaller tenders. Season with salt and pepper. Put a pot of water on to boil.

2. 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.

3. 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.

4. Meanwhile, cook the broccolini. Place the broccolini in a steamer basket over the boiling water and cook until just tender.

5. 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.

6. Serve the chicken with more sauce and the steamed broccolini on the side.

7. Serve warm. To store, refrigerate for up to 4 days.

Nutrition per serving, 115 g/ 4 oz cooked meat + veg & sauce

Carbs 7%Protein 34%Fat 59% of calories

Net carbs

9 g

Total carbs

16 g

Fiber

7.1 g

Sugars

4.3 g

Protein

45.4 g

Fat

35 g

Saturated fat

7.1 g

Calories

545 kcal

Sodium

754 mg · 32.8% RDA

Magnesium

181 mg · 45.2% RDA

Potassium

1,141 mg · 57% EMR

Nutrition by ingredient

Per 115 g/ 4 oz cooked meat + veg & sauce	Net carbs	Protein	Fat	kcal
Chicken, breast (without skin, raw)	0 g	33.8 g	3.9 g	180
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Ghee	0 g	0 g	7.5 g	68
Almond butter (unsweetened)	3.5 g	8.7 g	23.1 g	256
Coconut aminos (substitute to soy sauce)	0.3 g	0 g	0 g	2
Sriracha chili sauce, hot sauce	0.9 g	0.1 g	0 g	5
Water, still	0 g	0 g	0 g	0
Broccoli, broccolini, fresh	4 g	2.8 g	0.4 g	34
Total	9 g	45.4 g	35 g	545

Serving size 115 g/ 4 oz cooked meat + veg & sauce

• Gluten free
• Dairy free
• Egg free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Low FODMAP