I really like Thai food.  A special treat I really love is the skewered chicken with Satay or peanut sauce.  One problem – Satay is high in carbs because peanuts are not really nuts but legumes (beans) which are mostly carbs.  Satay is also made with sugar and often soy sauce.  So naturally I decided to figure out a way to “have my cake and eat it too” by making up a low carb version with no sugar, gluten, or soy.  (Soy sauce is made with wheat despite the name.)

     If you are a sugar burning metabolic type you will want to make this dish with chicken thighs, if you are a fat burner then use chicken breast meat.  If you don’t know which you are then don’t worry.

Step 1
Slice the chicken meat into strips and slip them onto bamboo or metal skewers.  Then soak the skewered meat in a marinade of gluten free Tamari sauce, Fish Sauce, and black pepper.  Don’t worry about amounts, just pile the skewered meat in a pan and splash some of each over top.  An optional step I like to add here is to then roll the skewers in some dried and powdered onion.  (I took dried onion and ran it through my blender to make this.)

Step 2
Lightly braise the meat in a skillet with a little healthy oil or fat.  Then pile the meat in a baking pan and put it in the oven at 325 degrees for 20-30 minutes.  Serve when ready.

Step 3 – make the Almond Satay
Mix in a sauce pan over low heat.  Blend in the ingredients in the order written:
1 can coconut milk
½ cup Almond butter
2 –3 tsp. Dr Dave Double Sugar
2 tsp. fish sauce
2 tsp. Tabasco sauce
½ tsp. black pepper
¼ cup fresh lemon juice
This is your Satay which you can pour over the skewers or serve in a bowl as a dipping sauce.

I created this recipe for mother’s day to take on a picnic with my mom while doing a lovely garden tour of the Auburn area.  Although thundershowers were threatening us the whole time, the rain held off till after we finished the tour and picnic and I was on the freeway headed home.  Timing is everything.