Chicken Satay with Peanut Butter

Prep time: 10 min

Cook time: 5 min

Servings: 5

If using wooden skewers, soak them in water just prior to use to prevent skewers from burning on the grill.

To reduce carb count, substitute powdered peanut butter for regular no-sugar-added peanut butter.

Peanut Butter Powder has 2 grams net carbs per 2-tablespoon serving compared to 6 grams net carbs per 2-tablespoon serving of Jif Creamy Peanut Butter. Simply add water (and/or oil) and stir!

Ingredients 

SATAY

2 chicken breasts

6 ounces fat free coconut milk

1 tbsp soy sauce

1 tsp garlic

1/2 tsp ground cumin

1/2 tsp ginger

1/2 tsp sesame seeds

 

Peanut Dip

1/3 cup sugar free peanut butter use almond butter

1-1/2 tbsp water

1 tbsp soy sauce

1/2 tbsp lime juice

1 tsp vinegar

1 tsp ginger

3 grams garlic

1/2 tbsp Swerve sugar

Directions

Preheat outdoor grill over medium heat.

In a large Ziploc bag, place chicken and remaining Two-Step Satay ingredients except for sesame seeds. Squeeze out any air and seal the bag.

Knead bag to fully coat every chicken strip with seasonings. Put in the refrigerator to marinate while making Peanut Sauce.

In a medium bowl, whisk together all Peanut Sauce ingredients until mixed and sweetener is dissolved. If peanut butter is stiff, microwave covered sauce 10–20 seconds until softened and whisk again. Evenly divide sauce among four small bowls.

Divide chicken evenly into eight portions. Thread chicken pieces onto eight skewers.

Cook all skewers on the grill simultaneously 13 to 15 minutes, turning occasionally until golden.