Thai Chicken Satay Recipe (Paleo, Keto, Whole30)

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 30 minutes

配料

1 ½ lbs chicken thighs (boneless and skinless)

1 tsp turmeric powder

1 tsp coriander powder

½ tsp white pepper

½ tsp cumin powder

4 tbsp dairy-free coffee creamer (or melted coconut cream)

1 tsp fish sauce

2 tbsp coconut aminos (or 1 tbsp low sodium/gluten-free tamari)

2 tsp grated ginger

2 tbsp hot sauce (I use Frank’s original hot sauce)

Avocado oil cooking spray (for the air fryer basket)

步骤

Marinate

In a large mixing bowl, marinate the chicken thighs with ingredients from turmeric to hot sauce. Gently mix well and cover the bowl. Store in the fridge for at least 30 minutes or up to 1 day before cooking.

If Air Fry

To air fry, lightly spray the fryer basket with avocado oil. Slightly drip off the marinade and place the chicken thighs into the basket in one layer with some space between each piece. Please do not over crowd the basket. I cook mine in two batches.

Cook time

Air fry at 370F (188C) for 15 minutes on the first side and 8-10 minutes the second side or until the chicken is cooked through. Please note that cook time varies, depending on the type of air fryer.

If Pan Fry

To pan fry (stovetop), add 1 tbsp avocado oil to a well-heated skillet. Pan fry 6 minutes the first side and 5-6 minutes the second side over medium heat or until the chicken is cooked through.

To Serve

Serve hot or at room temperature. The chicken is very tender and flavorful and you don’t need a dipping sauce however if you like to kick the flavor over the top, try my Paleo Thai “Peanut” sauce. Serve it over a big bowl of salad greens or Keto garlic fried rice!

营养

• 卡路里: 225 kcal
• 总脂肪: 7 g
• 饱和脂肪: 2 g
• 胆固醇: 162 mg
• 钠: 577 mg
• 总碳水化合物: 3 g
• 膳食纤维: 1 g
• 总糖: 1 g
• 蛋白质: 33 g