Chicken and Beef Satays with Peanut Dipping Sauce
3.9g
Net Carbs
16.7g
Protein
18.3g
Fat
1.2g
Fiber
253
Calories
Ingredients:
- 1 1/2 teaspoons Cumin
- 8 ounces *Chicken Breast (raw, boneless, skinless)
- 1 1/2 teaspoons Salt
- 2 tablespoons Tamari Soybean Sauce
- 1 cup Heavy Cream
- 4 teaspoons Curry Powder
- 1 fluid ounce Fresh Lime Juice
- 8 ounces Beef, round steak
- 1/3 cup Tap Water
- 3 teaspoons Garlic
- 1/2 teaspoon Red or Cayenne Pepper
- 1/3 cup Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
- 1/2 small Onion
- 2 teaspoons Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Soak skewers in cold water for at least 20 minutes (this prevents burning). In a blender, combine cream, white onion, 4 cloves garlic, curry powder, cumin, cayenne and salt; blend until smooth.
- Transfer to a bowl and add chicken and beef strips; toss to coat. Cover and marinate at room temperature 15 minutes. Make dipping sauce: In a blender, combine peanut butter, water, remaining garlic, lime juice, tamari and sugar substitute and blend until smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead of time, cover and refrigerate.)
- Heat broiler. Thread chicken and beef strips onto the skewers without crowding. Place on an oiled rack in a broiler pan and broil until cooked through, turning once, about 5 minutes. Serve with the dipping sauce.
