Are you on the hunt for something different to your usual BBQ meal?
Then try my Sugar Free Chicken Satay Skewers, they’re a favourite in my family – everyone fights over them and even my fussy kids love them!
Be careful though if you have an allergy as this recipe contains peanuts.
Origins of satay sauce
Satay, or as it’s also spelled, sate, is said to have originated from the Indonesian island of Java, although it’s also commonly found in Malaysian, Singaporean and Thai cuisine.
This yummy dish typically features grilled meats, fish or even tofu, marinated in a peanut sauce.
The sauce is typically made from peanuts and has quite a bit of sugar, often palm sugar, which is common in Asian dishes.
I used to love going out for Thai as this was always my first choice every time I had the chance to go out for lunch or dinner with my hubby.
But once I discovered how much sugar there was in most of the sauces, there wasn’t much on the menu I could eat without having to give myself loads of insulin.
Not wanting to part from the yummy world of satay though, I decided to experiment and make a diabetic-friendly version with no added sugar.
Sugar free chicken satay skewers
Peanuts and coconut milk are naturally quite sweet on their own, so I found I actually didn’t need much more sweetness in this dish.
My recipe uses 100% natural Stevia powder, which you can find at your local health food store (the versions available at local supermarkets are mixed with other sweeteners and often sugar alcohols which can raise blood sugar levels – so I like to stick to the real stuff).
My family who don’t have diabetes, love my sugar free chicken satay skewers. They are used to eating standard satay sauces but think this version is just as yummy!
There’s something to be said for that.
This recipe makes enough sauce so there is a bit left over which I like to serve on the table for anyone who wants to have more with their skewers.
For this, all you need to do is add the remaining marinade to a sauce pan and bring it to the boil on the stove, mixing regularly. Once it’s boiling, turn down the heat to medium/low and simmer for about five minutes.
These Sugar Free Chicken Satay Skewers are great as a meal on their own served with rice and steamed veggies, or as part of a BBQ feast with other meats and salads.
For another great BBQ recipe, check out the recipe for my Low carb hamburgers .
Did you like this recipe? Send me your feedback to firstname.lastname@example.org or leave your thoughts in the comments section of this blog.
Sugar free chicken satay skewers
- 800 g chicken tenderloins (two packets)
- 20 ml coconut milk
- 1 cup salted, roasted, shelled peanuts
- 1 lime (juice)
- dried chilli flakes (to taste)
- 30 g fish sauce
- 1/8 tsp 100% natural stevia extract powder (available from health food stores)
- 1 bunch fresh coriander stalks (use the leaves for garnish)
- 7 wooden skewers
Soak the wooden skewers in warm water. This prevents them catching alight on the BBQ.
Remove the chicken skewers from the packet and trim to remove any excess fat. Place in a mixing bowl and set aside.
Wash the coriander well to remove any dirt and grit. Cut off the end root and discard. Trim off the leaves and set these aside to be used as a garnish on top of the skewers once cooked. Add the remaining stems to the blender for the marinade.
To make the marinade add peanuts, coconut milk, lime juice, chilli, fish sauce, stevia and coriander to a blender or food processor and blend until a paste forms.
Pour the marinade over the chicken and mix well to ensure every piece is well combined.
Thread two pieces of chicken onto each skewer. Put chicken skewers into an air-tight container with the lid on, in the fridge and allow to marinate for approximately 2-4 hours.
Cook the skewers on a BBQ hotplate for approximately 3-5 minutes on each side or until cooked and tender.
Add any remaining marinade to a sauce pan and bring to the boil on the stove. Once boiling, turn down and simmer on medium/low for about 5 minutes. Pour into a serving bowl and set aside.
Serve with rice and steamed red capsicum and broccolini, or as part of a BBQ feast!
You can add 1 tsp of turmeric powder if you want a more authentic colouring to the marinade.