Delicious Low Carb Chicken Satay Kebabs
Another great recipe success from Michael Mosley’s 8 Week Blood Sugar Diet book. Having succeeded in lowering my blood sugar levels from diabetic type 2 down to pre-diabetic levels, I’m a great believer in the Low Carb philosophy. My sister was recently diagnosed as borderline too and following the low carb high protein diet, she’s also reduced her levels significantly in just a few weeks.
With great recipes like this, you simply don’t feel like you’re missing out on great tasting food. My hubby who’s not diabetic or overweight happily eats the same food as me – in fact he’s really happy because we now have a much more varied and tasty diet than we did previously.
Why not give it a go… Scroll down to the video below – irresistible!
Recipe – Serves 2
- 2 skinless chicken breasts – chopped into about 10-12 pieces for each breast
- 1 garlic clove – crushed
- 1/2 red chilli deseeded and chopped
- 2 tbsp soy sauce
- 1 tablespoon coconut oil
- 4-6 wooden skewers soaked in water
- 1 dessertspoon coconut oil (the original recipe said 2 tablespoons but I found that it was too much)
- 2 spring onions, diced
- 1 garlic love, crushed
- 1/2 red chilli, deseeded and chopped
- 3 tbsp peanut butter (I used smooth)
- 1/2 tbsp fish sauce (I didn’t use this and it was fine without so the choice is yours…)
- 100 ml coconut milk
- Cut each chicken breast into about 10 chunks
- Make marinade by mixing the garlic, chilli, soy sauce and coconut oil in a bowl.
- Toss in the chicken pieces and make sure they’re well coated in the marinade.
- Cover with clingfilm and refrigerate – overnight preferably but for at least 2 hours.
- When you’re ready to cook the chicken, add about 4-5 chunks to each skewer, season with salt and pepper and cook under a hot grill (or on a barbecue) for around 15 minutes – keep turning them over every 4-5 minutes.
- In the meantime, prepare the satay sauce by frying the spring onions, garlic and chilli for 3-4 mins, then add in the peanut butter (and fish sauce – optional).
- Keep stirring for a couple of minutes then transfer the mixture to a food processor. Add the coconut milk and blend to a smooth paste. Add a splash of soy sauce (to taste).
I served mine with salad to stick to the low carb and hubby had his with salad and pitta bread.
Enjoy – Scrumptious!!!
What do you think – watch the video and be tempted…