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I finally took the plunge and ventured away from peanut butter! That’s right, after over a year on low carb I’ve only had peanuts 2 or 3 times. I love peanuts but as a legume and technically not a nut, they can be inflammatory and so should be avoided. But there are so many low carb recipes that use them and let’s face it, peanuts are awesome!
So I was hesitant to try other nut butters because I thought there’s no way they could taste as good as peanut butter. But then finally tried this satay chicken which I love with almond butter. Have to say the taste was pretty amazing and made me feel, that just maybe it might be possible to live without peanut butter. The recipe also happens to be incredibly quick and easy to make.
Almond Crust Chicken Satay – Serves 5
600g chicken breast
70g almonds
2 tsp curry powder
1 tsp salt
1 garlic clove, minced
½ onion, sliced thinly
1/3 cup almond butter
1 cup coconut cream
½ lime, the juice
1 tbsp tamari soy (or can sub with coconut aminos)
350g buk choy
5 tbsps coconut oil
Blitz almonds, curry powder and salt in a food processor to make a crumb. Cut chicken breast into strips, dip in almond crumb and coat all over. Heat 2 tbsp coconut oil in a frying pan, add half the chicken and fry over medium high heat until cooked through and the crumb is browned all over. Add another 2 tbsp coconut oil and repeat with the rest of the chicken. Heat remaining coconut oil in a pot or wok, add buk choy and toss for about 2 minutes. Remove. Add onion and garlic, saute until onions soften. Add almond butter, coconut cream, lime and tamari. Mix until combined and simmer for a few minutes. Divide chicken and buk choy between plates, top with satay sauce.
Nutritional Info:
Cals – 692.8
Fat – 52.1g
Protein – 47.1g
Total Carbs – 13.5g
Fibre – 5.9g
Sugars – 4.9g
Net Carbs – 7.6g
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