These low carb and keto chicken satay noodles are true comfort in a bowl! Bursting with flavor and incredibly satisfying, it’s an easy-peasy dish that makes for killer cold leftovers.
Keto Chicken Satay Noodle Bowl 🍜
Easy-Peasy & Speedy! 💨
Satay is a Southeast Asia staple dish characterized by (generally skewered) grilled meat, served along a scrumptious peanut sauce. Instant addiction guaranteed!
So we took this (perhaps summer?) staple, and turned it into a truly comforting and nourishing low carb and keto bowl.
A deliciously marinated chicken breast is served alongside shirataki noodles, cauliflower rice (optional, but great for upping veggies!), cucumber slices (for a killer fresh contrast!), all topped off with our special peanut satay sauce, lightly toasted peanuts and fresh cilantro.
Oh, and don’t be afraid of the seemingly long list of ingredients as the chicken marinade and the sauce share most of these Asian pantry staples. And all naturally keto ingredients, whoop whop!
The Shirataki Noodles 🍜
Shirataki noodles, composed mostly of water and konjac yam (a water-soluble dietary fiber), are a popular ingredient in Japanese cuisine. They also go by other names: konjac noodles (from the plant they originate), miracle noodles (because of the most popular brand) or konnyaku noodles. What has them trending, however, is that they’re effectively zero calories and carbs.
What do they taste like? Shirataki noodles are actually taste-less and will take on the flavors of the dish. Texture-wise is where they vary, as they are more rubbery than your traditional noodles. And tbh, we’re not fans of using them outside the realms of Asian cuisine. And in our book, definitely worth a try.
Plus, they’ve become so popular that you can now find them in different shapes and sizes. Think fettucini (i.e. pad thai), angel hair… and even ‘rice’. Just be sure to prepare them properly.
So in order to get them ready, we think best to follow manufacturer’s instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it’s easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat.
Low Carb & Keto Chicken Satay Shirataki Noodle Bowl
Ingredients
For the chicken
- 4 boneless chicken breasts
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons xylitol or Swerve
- 1 tablespoon freshly grated ginger
- 3 cloves garlic minced or ran through a press
- 1 teaspoon coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- pinch cayenne pepper
- coconut oil for cooking
- 1/4-1/2 cup chicken stock or water, as needed
For the keto peanut satay sauce
- 1/3 cup natural peanut butter
- 1/3 cup full-fat coconut milk
- 2-3 tablespoons freshly squeezed lime juice to taste
- 2 tablespoons xylitol or Swerve
- 1 tablespoon fish sauce
- 2 teaspoons freshly grated ginger
- 1 clove garlic grated or ran through a press
- 1-2 teaspoons coconut aminos to taste
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
Serving suggestions
- 1 package shirataki fettuccini noodles *
- fresh cilantro leaves torn
- 35 g unsalted peanuts lightly toasted & roughly chopped
- lime wedges
- cucumber slices
- cauliflower rice
Instructions
- Top tip: as the ingredients for the chicken marinade and the peanut satay sauce are largely similar, prepare them simultaneously to save time.
For the chicken
- Rinse and pat dry the chicken breasts. Arrange in a bowl and add all the seasoning ingredients, mixing until thoroughly combined and evenly coated. Cover and refrigerate for at least 30 minutes, though preferably a couple hours (or overnight!).
For the keto peanut satay sauce
- Mix all ingredients thoroughly in a medium bowl. Adjust seasoning to taste with coconut aminos and lemon juice.
To prepare the shirataki noodles
- We think best to follow manufacturer’s instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it’s easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside.
To assemble
- Heat up coconut oil in a grill pan or skillet over medium heat. Add chicken breasts with all the juices and cook until fully seared and browned on both sides, about 5 minutes. Do not let the juices burn, and it they begin to just add-in a bit of the chicken stock to deglaze the pan.
- Pour in all the chicken stock once the breasts are browned, cover and cook for 7-12 minutes until fully cooked through. The chicken stock will evaporate as it cooks, so just keep an eye that you don't lose all the liquid completely.
- Once the chicken is cooked through, add in prepared shirataki noodles and coat well in the remaining juices.
- Serve right away over a bed of cauliflower rice (optional), with cucumber slices, cilantro, peanuts and topped off with the peanut satay sauce.
Notes
Nutrition
More Chicken Goodies 🐓
and some food (for thought) 👁️
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(p.s. we don’t talk about fight club 🪄 )
xo! Paola
Hi Paola,
This recipe looks delicious! I’m a little confuzzled by the protein count though. One chicken breast, 8g of protein, probably more in the region of 30? Just checking as I tend to have trouble keeping my protein count reasonable on keto. Thanks!
This recipe is absolutely AMAZING!
Loved loved loved it. It was easy to follow your instructions and I ended up with a delicious dish with a scrumptious and creamy peanut sauce (OMG-to die for!). I didn’t have coconut aminos but did have Braggs Liquid Aminos, which tastes a bit like soy sauce.
So far I have made the Orecchiette pasta and mushroom sauce, the hot pockets and the Keto Chilly. Have yet to be disappointed.
Thank you for sharing these wonderful recipes!
Always amazed by how Paola’s got just about every recipe covered that I could ever ask or need. I was planning on freestyling a chicken stir fry and shirataki noodles for today’s meal. I just needed a peanut sauce. For the sauce, I wanted a recipe. Of course Gnom-Gnom was right there with it! It was only after whipping up the sauce that I realized the entire recipe was pretty much what I was making in the first place. I swear Paola is my psychic twin, always knowing what I need before I even do! 🤪 It was absolutely delicious… Gnom-Gnom 😋
Love ya Paola!!! 🤗😚
Deelicious! Thank you for recipe!😋
This looks AMAZING ! I am unfortunately allergic to garlic and onion. Do you think if I keep it out of the recipie it would change the flavor much? Or do you have another suggestion to sub?
Excellent recipe! Definitely a redo! The nutrition info, however, needs updating. The stated protein amount (8 g per serving), and Calories (206 per serving), are very much underestimated (a 160 g chicken breast would have about 50 g of protein).
This. Was. AMAZING. I don’t know what else to say!!
Sounds delish….. but not sure what coconut aminos are or what i can substitute it with.
Although British I live in France where it ‘s difficult to get many non French products!!
Same here! Did you try it by just omitting? Would love to hear about it if you did!
As far as I’m aware it’s something people use to replace soy sauce.
Hi Paola, approximately how many grams of chicken breast please?
Hi Shehneela! Chicken breasts are roughly 160g xo!
Thank you!
Pure heaven in a bowl! Thank you!
So happy you enjoyed Pamela! And thanks for reporting back xo!
Thanks, Paola! This looks absolutely delicious! I can’t wait to try it. Plus your pictures are so beautiful. Good work!
Thanks so much Dora!
I cannot wait to make this! I normally don’t comment on recipes I find online because most of the time I am disappointed in how they turn out, but I have been following you (and recommending your site) for quite a while now and I have to let you know that EVERYTHING I have made ROCKS!!! As I write this, I am finishing off the last of your Keto Crack Chocolate Chia Pudding…The 4th batch I have made. Also made your Instant Pot Carnitas and Keto Tortillas this week (OMG! Fabulous!) and also had your SUUper Cheese Keto Garlic Bread Muffins (to die for!) and the Sheet Pan Chicken last week. (again, wonderful!!). Thank you so very much for all your hard work, testing, tasting, testing again and again until each recipe is perfect! I live in high altitude (Denver area) and have never had a bit of trouble baking anything on your site with no changes whatsoever in the directions or ingredients. You guys totally have this Keto, low carb stuff down to an art!