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Keto Chicken Satay with Superfat Dipping Sauce

Print Recipe
Total Time 40 minutes
Servings 4
Calories 299 kcal

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

Calories: 299kcalCarbohydrates: 7gProtein: 37gFat: 13gSodium: 816mgFiber: 1gSugar: 5g
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