Low Carb & Keto Chicken Satay Shirataki Noodle Bowl
These low carb and keto chicken satay noodles are true comfort in a bowl! Bursting with flavor and incredibly satisfying, it’s easy-peasy to whip up and makes killer cold leftovers.
Servings 4
Calories 206kcal
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
*Or use whatever shape of shirataki noodles you have around.
Please note that nutrition facts for this dish may vary widely depending on veggies portions.
Nutrition
Calories: 206kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 1129mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Calcium: 18mg | Iron: 1.2mg