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.
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.
*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.