Ingredients:
2 chicken breasts
1/4 cup soy sauce
1 Tbsp lime juice
1 Tbsp curry powder
1/2 tsp ginger
1/2 tsp garlic powder
pinch coriander
pinch onion salt
cayenne pepper to taste
Start your grill running and spray the grates down with canola oil. You don't want the chicken pieces to stick!
Take your chicken breasts and cut them into 8 strips. They need to be thick enough to spear on wooden skewers, which for us was about 6" long and perhaps about 1/2" thick. Remember that they are going to reduce in size as they cook. Thread each piece onto a long thin wooden skewer.
Now mix together all remaining ingredients as your marinade. Soak each piece of chicken thoroughly in this mixture.
In terms of cooking time, I have been in Thai restaurants where you "self cook". That is, they bring you the raw chicken on sticks, and they bring you a candle, and you hold the chicken over the candle for a few minutes until it is done. So you don't have to roast for hours to get this process finished. Just a few minutes on each side should do the trick.
Now it's time for the fun part! There are two camps when it comes to chicken satay. One camp adores a dipping sauce of cucumbers and sweetness, for the "light" chicken satay experience. The other camp loves the peanut sauce mix. I adore both of them, and it's hard for me to choose between them. That being said, I seem to err on the side of the peanut sauce mix.
Nutrition - really the core here is, of course, the chicken. So that is zero carbs, and quite good for you. If you get Japanese soy sauce, it's generally not made with sugar (as compared with Chinese soy sauce, which generally does have sugar). So you can get away with very little if any carbs there. The same for the lime juice. So really it's just the dipping sauce you have to look at, to determine your carbs!
I'm eating this with "Full Circle" organic peanut satay sauce, 3g of carbs per serving. I'll make my own next time, to make that even more low!
If you're curious, "satay" means any meat that is cooked in pieces. So you can make chicken satay, beef satay, pork satay, or anything else! Many cultures in the southeast asia region make this style of food.
Lisa Shea's Library of Low Carb Books
