Low Carb & Keto Chicken Satay Shirataki Noodle Bowl

Low Carb & Keto Chicken Satay Noodle Bowl 🍜 Easy-peasy! #keto #ketodiet #lowcarb #healthyrecipes

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.

Course Main

Cuisine Dairy Free, Gluten Free, Keto, Thai

Prep Time 20

Cook Time 15

Total Time 35

Servings

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

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