Chicken Satay Noodle

Chicken Satay noodles

When you start out living a Keto lifestyle, you feel like your days of glorious pasta meals are over. You browse menus longingly, looking for something you can eat, and more often than not, it is a lettuce wrap burger paddy. Are we wrong?

This peanut satay recipe is created to fulfil your heart's desire with the delicious soul food of a steaming hot bowl of Peanut Satay Noodles while staying in Ketosis.

This recipe takes around 35-40 minutes of prep time, including standing time to allow the chicken to marinade in the bone broth mixture.

Trust us; it is worth the wait and time; your taste buds will be singing.

Chicken Prep

4 boneless chicken thighs or chicken breast
2 tablespoons Fish Sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons natvia
1 tablespoon freshly grated ginger or pre grated
3 cloves garlic minced or pressed
1 teaspoon coconut aminos
1 teaspoon sesame oil
1 teaspoon rice vinegar or apple cider vinegar
pinch cayenne pepper
coconut oil for cooking
2 scoops of The Keto Food Co Bone Broth with 250 mls of water

Keto peanut satay sauce prep

1/3 cup natural peanut butter
1/3 cup full fat coconut milk/cream
2-3 tablespoons freshly squeezed lime juice to taste
2 tablespoons natvia
1 tablespoon fish sauce
2 teaspoons freshly grated ginger
1 clove garlic grated or ran through a press
1-2 teaspoons coconut aminos to taste
1 teaspoon sesame oil
1 teaspoon rice vinegar

Serving suggestions

1 package shirataki fettuccini noodles *
fresh cilantro leaves torn
35 g unsalted peanuts lightly toasted & roughly chopped
lime wedges
cucumber slices
cauliflower rice

INSTRUCTIONS

Top tip: You can use this time to prepare the chicken marinade and peanut satay sauce simultaneously

For the chicken

Rinse and pat dry the chicken thigh or breast. (Chicken thigh is easier to cook and very tender)
In a bowl, mix all the ingredients until evenly combined and coated. Cover and refrigerate for at least 30 minutes, or ideally a couple hours (or overnight!).

For the keto peanut satay sauce

Combine all the ingredients in a medium bowl. Season to taste with coconut aminos and lemon juice. Make sure you mix well

To prepare the shirataki noodles

Drain noodles into sieve and wash well to remove smell of brine. Place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside.

To assemble

Heat up coconut oil in a grill pan or skillet over medium heat. Add chicken breasts with all the juices and cook until fully seared and browned on both sides, about 5 minutes. Do not let the juices burn, and it they begin to just add-in a bit of the chicken stock to deglaze the pan.
Pour in all the chicken stock once the breasts are browned, cover and cook for 7-12 minutes until fully cooked through. The chicken stock will evaporate as it cooks, so just keep an eye that you don't lose all the liquid completely.
Once the chicken is cooked through, add in prepared shirataki noodles and coat well in the remaining juices.
Serve right away over a bed of cauliflower rice (optional), with cucumber slices, cilantro, peanuts and topped off with the peanut satay sauce.

NOTES

Please note that nutrition facts for this dish may vary widely depending on veggies portions and pasta

NUTRITION

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DISCLAIMER

The content of this website is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment or medical advice. Use of recommendations is at the choice and risk of the reader. If you are under medical supervision or taking prescription medications, please consult with your family doctor or medical provider before starting any new eating plan. The Keto Food Co / Conscious Foods Ltd products are not intended to treat, cure or prevent any disease. Pregnant or breast feeding women should consult their health care professional before consuming.