Friday nights are my “cook what the husband doesn’t like” nights and this Keto Satay Chicken is my go to.
I won’t lie, it’s my favourite night of the week.
I cook whatever takes my fancy, which usually means things I don’t cook often because my husband doesn’t like them.
Salmon makes a regular appearance along with mushrooms, cucumber and this super quick Keto satay chicken.
It is great as is, with cauliflower rice as pictured or served with Miracle Noodles or a spiralized zucchini to make noodles.
If you haven’t tried miracle noodles yet, I’d definitely recommend them.
The texture can take a little getting used to, but once you are on the band wagon it’s hard to get off. You can buy them here.
This Keto Satay Chicken comes together really quickly, so it’s best to have all your ingredients ready to go.
You add a bit of water in with the peanut butter, as this helps it melt and become saucy to get your Keto Satay Chicken perfectly coated.
I use crunchy peanut butter, the Mayvers brand for Aussies playing at home.
You can use whatever brand you want. As always check for any hidden nasties as some brands have a LOT of sugar and will ruin your Keto Satay Chicken.
SAVE TO PINTEREST
If you are after a quick but flavoursome meal besides this Keto Satay Chicken, check out my Keto Fried Rice – with bacon and prawns. Yum!!
Keto Satay Chicken and Broccoli
A quick and flavoursome dinner that’s well balanced and fool proof? Yes please!! This is my go to Friday night dinner, post gym when I need something in me FAST. Keto Satay Chicken is the best thing about Friday nights!
Great served on its own, with Shirataki noodles/miracle noodles, zucchini noodles or cauliflower rice.
- 100 grams chicken thigh more if you want higher protein! Chicken thighs = fattier, so choose according to your macros
- 1 tablespoon coconut oil or other cooking fat eg. Avocado oil, olive oil, butter
- 1 teaspoon garlic crushed
- 1 teaspoon ginger crushed
- 1 small head broccoli cut into small florets
- 1 tablespoon peanut butter Sugar free
- 1 tablespoon oyster sauce Sugar free or low sugar
- 1 teaspoon chilli flakes more if you like it fiery
- 1/2 teaspoon Salt and pepper
- Optional: 1 teaspoon of dried coriander
- Dice the chicken. Put the coconut oil in a non stick frying pan and melt over medium heat.
Add the crushed garlic and ginger and lightly fry for 60 seconds or until fragrant. Add the chicken and toss to combine with the garlic and ginger.
- Cook until meat is almost cooked through, usually 8 – 10 minutes.
In this time, put the broccoli florets into a microwave safe container with a splash of water and microwave for 1 minute, until only just steamed. Drain the water and set aside.
- Add the chilli flakes and broccoli to the frying pan and toss briefly to combine.
- Move the broccoli and chicken to the sides to make a well in the centre, and add in the coriander if using, peanut butter, oyster sauce and ½ cup of water.
Let it sit in the middle to melt the peanut butter and then stir through the chicken and broccoli to combine.
Taste, add salt and pepper as required - this will depend on the brands of sauces used. Serve immediately while piping hot!
Also great served with Shirataki noodles/miracle noodles or cauliflower rice.