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Chicken and Beef Satays with Peanut Dipping Sauce Recipe


Atkins Chicken and Beef Satays with Peanut Dipping Sauce
3.9g
Glucides nets Atkins™
Prep Time:5 Minutes
Style:Asian
Cook Time:20 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

16.7g

Protein

18.3g

Fat

1.2g

Fiber

254cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1cupHeavy Cream
  • 0 1/2smallOnions
  • 3tspGarlic
  • 4tspCurry Powder
  • 1 1/2tspCumin
  • 0 1/2tspRed or Cayenne Pepper
  • 1 1/2tspSalt
  • 8oz*Chicken Breast (raw, boneless, skinless)
  • 8ozBeef, round steak
  • 0 1/3cupNatural Creamy Peanut Butter 1/3 Less Sodium & Sugar
  • 0 1/3cupTap Water
  • 1fl ozFresh Lime Juice
  • 2tbspTamari Soybean Sauce
  • 2teaspoonSucralose Based Sweetener (Sugar Substitute)

DIRECTIONS


  1. 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.

  2. 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.)

  3. 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.


Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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