Keto Thai Chicken Satay with Creamy Almond Peanut Sauce

1.Prepare the Chicken Marinade: In a medium bowl, combine coconut aminos, fish sauce, apple cider vinegar, erythritol, curry powder, turmeric, cumin, ginger powder, cayenne pepper (if using), minced garlic, lime juice, and avocado oil. Whisk until well combined.

2.Marinate the Chicken: Add the chicken strips to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for best flavor.

3.Prepare the Skewers: Thread the marinated chicken strips onto the soaked wooden skewers. If grilling, preheat your grill to medium-high heat (around 200-230°C).

4.Cook the Chicken Satay: Grill the chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred. Alternatively, you can bake them in a preheated oven at 200°C for 15-20 minutes, flipping halfway, or pan-fry in a lightly oiled skillet.

5.Make the Almond Peanut Sauce: While the chicken cooks, combine almond butter, coconut aminos, apple cider vinegar, lime juice, erythritol, ginger powder, garlic powder, red pepper flakes (if using), and coconut milk in a small bowl. Whisk until smooth.

6.Adjust Sauce Consistency: Gradually add 2-4 tablespoons of water, one tablespoon at a time, until the sauce reaches your desired creamy consistency. Taste and adjust with salt if needed.

7.Serve: Arrange the cooked chicken satay skewers on a platter. Serve immediately with the creamy almond peanut sauce for dipping. Garnish with fresh chopped cilantro and lime wedges.