Ingredients
4 boneless, skinless chicken breasts (each cut into 1.5-inch cubes)
1/2 cup natural peanut butter (no added sugar)
2 tablespoons coconut aminos
2 tablespoons sesame oil
2 cloves garlic (minced)
1 tablespoon grated fresh ginger
2 tablespoons lime juice
1 teaspoon red pepper flakes (optional)
1/4 cup chopped cilantro
2 green onions (sliced)
1 tablespoon avocado oil
12 bamboo skewers (soaked in water for 20 minutes)
Instructions
Combine chicken cubes, coconut aminos, 1 tablespoon sesame oil, garlic, ginger, lime juice, and red pepper flakes in a bowl. Marinate for 15 minutes.
Thread marinated chicken onto soaked skewers.
Heat avocado oil in grill or skillet over medium-high heat. Cook skewers for 5-7 minutes per side until golden and cooked through.
Whisk remaining 1 tablespoon sesame oil into peanut butter with a splash of water to create a smooth glaze. Stir in chopped cilantro.
Serve skewers with peanut sauce and green onion garnish.
Notes
Coconut aminos reduce sodium and carbs vs traditional soy sauce.
For extra richness, add 2 tablespoons full-fat coconut milk to the sauce.
Adjust red pepper flakes to control spiciness.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: Thai Fusion
- Diet: Keto
Nutrition
- Serving Size: 4 skewers with 2 tablespoons peanut sauce
- Calories: 480
- Sugar: 3g
- Sodium: 1800mg
- Fat: 42g
- Saturated Fat: 15g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg