After a couple of years of stop / start banting, its tricky to now wrap my head around Keto. Suddenly the ominous legume of a peanut is allowed! Factor in that I’m eating under 20g carbs a day AND I’m intermittent fasting, eating only OMAD (one meal a day) so in a single meal I need to keep my carbs down, my fat up, and my calories around 1300 (too little and your body actually doesn’t lose weight because it thinks it’s the depression and keeps you chubby for the winter)
Its not an easy feat. I Google Keto recipes but they are spread over 3 meals so aren’t enough calories; I Google OMAD recipes and they aren’t keto so have too many carbs. Thus it falls on me to be creative and set the way…
And so here I present Keto peanut satay chicken and cauliflower.
At 20.98g of carbs and 1367 calories, it’s hitting all my points of necessity.
And man it was yum!
In a Tupperware, combine the sliced chicken (I did 4 breasts, 2 each for me and my husband; just short of 500g), 3 teaspoons of sriracha, 1 tablespoon of soy and a splash of sesame oil. Give it a shake and set aside.
In the meantime, melt a tablespoon of coconut oil in the microwave, and combine it with 3 tablespoons of peanut butter (sugar free and smooth), and a table spoon of soy. Mix. The coconut oil should give it a nice runny consistency; perfect for dipping (or dunking, if you’re me)
Soak your sosatie sticks so they don’t burn; pat dry; and start spearing the chunks of chicken on. I made 7 sticks.
Heat up some coconut oil in a pan and 3 at a time, one side then the other, cook the chicken. The marinade starts to caramelize and give the chicken a lovely charred colour and slight crunch. It doesn’t take too long to cook because its thin slices.
While that’s busy, cut up and boil your cauliflower in some salted water.
Once everything is cooked, you’re done! 3 sticks each, a big handful of soft cauliflower and a sprinkling of peanuts Ont of your heavenly sauce.
This is so rich and delicious; you wont even miss the carbs.