Servings: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
For the Satay dressing/marinade:
- ½ cup Peanut butter
- 2 tablespoons Vegetable oil
- 1-2 tablespoons Soy sauce to taste
- 1 tablespoon Fish sauce
- 2 teaspoons Honey, optional
- 2 teaspoons Lemon/lime juice
- 1 Garlic clove crushed
- 1 teaspoon Crushed ginger
For the Salad:
- 4 Skinless deboned chicken breasts
- Red pepper sliced
- Carrots thinly sliced
- Sugar snap peas thinly sliced
- Cucumber shaved into ribbons/thinly sliced
- Baby corn halved
- Spring onion thinly sliced
- Cabbage thinly sliced
- Baby lettuce leaves
Instructions
- Mix all of the ingredients for the dressing/marinade. Set aside half of the mixture and pour the remaining half over the chicken breasts. Let the chicken marinate for 5-10 minutes. While the chicken is marinating, prepare all of the vegetables.
- Heat a non-stick pan over high heat and add the chicken breasts. Cook for 5-6 minutes on each side until fully cooked. Remove the chicken from the pan and rest for a minute before slicing.
- Serve the sliced chicken alongside the vegetables with the reserved dressing on the side.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 353kcal
Fat: 10g
Protein: 38g
Carbohydrates: 24g
Fiber: 7g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Satay
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.