Chicken satay skewers with peanut sauce
Tender chicken skewers with a spiced peanut sauce and a light cucumber side turn out filling, bright, and well suited for a keto dinner or appetizer.
Cut the chicken fillet (300 g) into small pieces, season it with curry powder (1 g) and salt (to taste), and leave it for 10 minutes. Thread the chicken onto skewers and cook it on a grill or in a very hot pan for 10-12 minutes, turning often, until the pieces brown well and are fully cooked through.
For the sauce, combine coconut milk (30 g), peanut butter (20 g), fish sauce (5 g), red curry paste (2 g), and erythritol (10 g). Warm the mixture over low heat for 1-2 minutes until it turns smooth and even.
Slice the cucumbers (50 g) thinly, season them lightly with salt, and dress them with rice vinegar (10 g). Serve the finished skewers with the peanut sauce, cucumbers, cilantro (to taste), lime (to taste), and chili pepper (to taste).
Red curry paste builds heat quickly, so if you prefer a milder result start with a smaller amount and taste the sauce before serving.
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