Keto Chicken Satay with Superfat Dipping Sauce
Ingredients
- 1 lb boneless skinless chicken breasts pounded
- ½ inch thin then sliced into12 strips
- 12 bamboo skewers
- ⅓ cup coconut milk
- ⅓ cup coconut aminos
- 1 Tbsp rice vinegar
- 1 Tbsp fish sauce
- 1 pouch SuperFat Macadamia Coconut
- 1 lime juiced
Instructions
- In a large bowl, whisk together coconut milk, coconut aminos, fish sauce, and rice vinegar.
- Pat chicken strips dry. Sprinkle with salt and pepper to taste.
- Add chicken strips to bowl with marinade and toss to coat. Cover and transfer to the refrigerator to marinate for at least 20 minutes.
- In a large bowl, cover bamboo skewers with water. Set aside to soak.
- Preheat oven to 400F.
- Line a sheet pan with foil then place a wire rack over top. Set aside.
- After at least 20 minutes, remove chicken from marinade. Reserve marinade in bowl and set aside. Weave each chicken strip onto a bamboo skewer. Place on the prepared wire rack.
- Bake chicken 12-15 minutes, until cooked through and golden.
- In a small pot, combine reserved marinade and SuperFat Macadamia Coconut. Bring to a boil then reduce heat to medium-low and simmer 3-5 minutes, until thickened. Remove from pot and allow to cool slightly.
- Enjoy skewers warm, dipped in SuperFat dipping sauce.
Nutrition
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