Keto Indonesian Lemongrass Chicken Satay
This recipe brings the unforgettable taste of Indonesian street food satay to your kitchen, with a keto-friendly twist. Lemongrass chicken skewers are surprisingly easy to make, quick to cook, and guaranteed to be a crowd-pleaser.
Equipment
- Bowl For marinating and sauce
- Bamboo skewers Soak in water for 30 minutes if using grill/air fryer
- Air fryer or Grill Cooking methods
- Small bowl For whisking peanut sauce
Ingredients
Ingredients
- 1 lb boneless chicken thighs or breast, cut into 1-inch strips. Chicken thighs are juicier, but breasts work too!
- 2 stalks fresh lemongrass bruised and finely chopped. The key to authentic flavor! Bruise with the back of a knife to release its aroma.
- 3 cloves garlic minced. Adds a pungent, savory depth.
- 1 tbsp grated ginger A warming spice that complements the lemongrass beautifully.
- 1 tbsp coconut aminos or soy sauce keto-friendly. For that umami punch. Coconut aminos are naturally gluten-free and soy-free.
- 1 tbsp sesame oil or avocado oil Adds richness and a lovely nutty flavor. Avocado oil is a great keto option.
- 1 tsp ground turmeric For a vibrant color and earthy flavor.
- 0.5 tsp ground coriander A slightly citrusy and warm spice.
- 0.25 tsp cayenne pepper optional. A little kick for those who like it spicy!
- Salt to taste. Don't forget the seasoning!
- Bamboo skewers soaked in water for 30 minutes if using grill/air fryer. Essential for grilling or air frying. Soaking prevents them from burning.
- 0.25 cup creamy peanut butter unsweetened. The base of our delicious sauce.
- 2 tbsp coconut milk or water For a thinner, more pourable sauce.
- 1 tbsp coconut aminos Enhances the savory flavor of the sauce.
- 0.5 tsp chili paste or crushed red pepper flakes Adds a touch of heat to the peanut sauce.
- 0.5 tsp lime juice Brightens the sauce and balances the richness.
- Salt Pinch. For perfect seasoning.
Instructions
- Make the marinade: In a bowl, combine lemongrass, garlic, ginger, coconut aminos, oil, turmeric, coriander, cayenne (if using), and salt. Mash garlic and ginger to release flavors. Add chicken strips, toss to coat, cover, and refrigerate for at least 30 minutes (or overnight).
- Thread marinated chicken onto soaked bamboo skewers.
- Cook: Air fry at 375°F (190°C) for 6-8 minutes, flipping halfway, or grill for 3-4 minutes per side over medium-high heat.
- Make peanut sauce: Whisk together peanut butter, coconut milk/water, coconut aminos, chili paste/flakes, lime juice, and salt until smooth and creamy.
- Serve warm satay skewers immediately with peanut sauce.
Notes
Feel free to experiment! You could use beef or shrimp instead of chicken. For a sweeter sauce, add honey or maple syrup (adjusting for keto macros). For spicier, add more chili paste or hot sauce. Leftovers can be stored in the refrigerator for up to 3 days. Store chicken and sauce separately.