Satay skewers are the benchmark of great Thai street food: deeply marinated chicken kissed with char from the grill, served with a thick, glossy peanut sauce you will want on everything. This is a Jaca-adjusted healthier version — every bit of sugar is swapped for Jaca (100% pure allulose) at double the amount (2 teaspoons in the marinade in place of 1 teaspoon sugar, and 1/2 cup in the peanut sauce in place of 1/4 cup), so it tastes every bit as craveable with no added sugar and no aftertaste. Adapted from RecipeTin Eats.
Prep: 20 min · Cook: 15 min · Serves: 4 (makes 13–16 skewers) · Difficulty: Medium
Ingredients:
For the chicken & marinade:
- 1 1/3 pounds (about 600g) boneless skinless chicken thighs, cut into 3/4-inch (2cm) pieces
- 1 tablespoon curry powder
- 2 teaspoons granular Jaca (allulose) — replaces 1 teaspoon sugar at the 2x ratio
- 2 teaspoons red curry paste
- 1 teaspoon kosher salt
- 1/4 cup coconut milk (from a 14-ounce/400g can; reserve the rest for the sauce)
For the Jaca peanut sauce:
- 2 tablespoons red curry paste
- 3/4 cup natural smooth peanut butter (just peanuts and salt)
- 1/2 cup granular Jaca (allulose) — replaces 1/4 cup sugar at the 2x ratio
- 2 teaspoons dark soy sauce
- 1 teaspoon kosher salt
- 2 tablespoons apple cider vinegar
- 3/4 cup water, plus more to thin
- 1 1/4 cups coconut milk (the remainder of the can)
For serving:
- 13 to 16 bamboo skewers (6.5-inch), soaked in water if grilling or broiling
- 1 1/2 tablespoons oil, for cooking
- Chopped peanuts, lime wedges, fresh cilantro, and sliced red chili, for serving
Instructions:
- If using a grill or broiler, soak 13 to 16 bamboo skewers in water for at least 30 minutes (2 hours for charcoal) so they do not scorch.
- Marinate the chicken: in a bowl, combine the chicken with the curry powder, 2 teaspoons granular Jaca, 2 teaspoons red curry paste, 1 teaspoon salt, and 1/4 cup coconut milk. Toss to coat. Cover and marinate at least 20 minutes, or overnight for the deepest flavor — the Jaca dissolves into the marinade just like sugar.
- Make the Jaca peanut sauce: in a small saucepan, combine the remaining coconut milk with 2 tablespoons red curry paste, the peanut butter, 1/2 cup granular Jaca, the dark soy sauce, 1 teaspoon salt, the cider vinegar, and 3/4 cup water. Set over medium-low heat.
- Stir until smooth, then simmer gently about 5 minutes, stirring often, until thickened to a pourable but coatable sauce. Add a splash more water if too thick. Taste and adjust, cover, and keep warm — the Jaca keeps it glossy and sweet with no added sugar.
- Thread 4 to 5 pieces of chicken onto each skewer, leaving the lower half clear as a handle.
- Cook the satay: heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat (or use a grill or broiler). Cook in batches, about 3 minutes per side, until golden and lightly charred. Allulose browns a touch faster than sugar, so watch the edges so they color but do not burn.
- Pile the skewers onto a platter. Pour the warm peanut sauce into a bowl and sprinkle with chopped peanuts. Serve with lime wedges, cilantro, sliced red chili, and a cucumber-red onion salad, plus jasmine or coconut rice if you like.
