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Coconut milk and peanut butter are not usually associated with a diet meal, but in this keto-approved recipe it is! The high fat content in the keto diet helps improve the body’s metabolism and enter a physiological state that encourages weight loss.
10 wooden skewers, soaked for about 30 minutes before using
1/2 cup full-fat coconut milk
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne powder
4 boneless, skinless chicken breasts (approximately 1 pound), cut into 1-inch chunks
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 teaspoon fresh ginger, chopped
2 tablespoons Gefen Sesame Oil
1 tablespoon olive oil
1 tablespoon Glicks Soy Sauce
1 tablespoon lime juice
1 scallion, thinly sliced, for garnish
Combine coconut milk, garlic, curry powder, salt, pepper, and cayenne in a large bowl and stir until well mixed. Add chicken to the marinade and stir to coat well. Cover and refrigerate for at least six hours.
Preheat oven to 450 degrees Fahrenheit.
Thread chicken chunks onto skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Cook for 10 minutes, then flip and cook for another five minutes or until cooked through. Alternatively, you can grill the chicken skewers.
Make the sauce: Whisk peanut butter, garlic, ginger, sesame oil, olive oil, soy sauce, and lime juice in a small saucepan and cook over low heat. Whisk until smooth.
Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions.
Photos by Chay Berger
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