Thai Chicken Satay with Jaca Peanut Sauce
Satay skewers are the benchmark of great Thai street food: deeply marinated chicken threaded onto bamboo, kissed with char from the grill, and served with a thick, glossy peanut sauce you will want to put on everything. The marinade leans on curry powder and red curry paste for that signature golden color and warm spice, while a touch of coconut milk keeps the chicken juicy and tender. The peanut sauce is the real showstopper — rich, savory, and just sweet enough to balance the heat. Our version swaps every bit of sugar for Jaca (100% pure allulose) at double the amount — 2 teaspoons of granular Jaca in place of 1 teaspoon of sugar in the marinade, and 1/2 cup in place of 1/4 cup in the peanut sauce — so it tastes every bit as craveable with no added sugar and no aftertaste. Jaca dissolves into both the marinade and the warm sauce exactly like sugar, with one thing to watch: allulose browns a touch faster than sugar, so keep the heat at medium-high and pull the skewers when they are golden, not burnt. Adapted from RecipeTin Eats. This is a Jaca-adjusted healthier version.
Ingredients
- 1 1/3 pounds boneless skinless chicken thighs (about 600g, cut into 3/4-inch (2cm) pieces — for the marinade)
- 1 tablespoon curry powder (for the marinade)
- 2 teaspoons Jaca (allulose), granular (for the marinade — replaces 1 teaspoon of conventional sugar at the 2x ratio, with no added sugar and no aftertaste)
- 2 teaspoons red curry paste (for the marinade)
- 1 teaspoon salt (kosher or cooking salt, for the marinade)
- 1/4 cup coconut milk (from a 14-ounce (400g) can — for the marinade, reserve the rest for the sauce)
- 2 tablespoons red curry paste (for the peanut sauce)
- 3/4 cup natural peanut butter, smooth (just peanuts and salt, for the peanut sauce)
- 1/2 cup Jaca (allulose), granular (for the peanut sauce — replaces 1/4 cup of conventional sugar at the 2x ratio)
- 2 teaspoons dark soy sauce (for the peanut sauce)
- 1 teaspoon salt (kosher or cooking salt, for the peanut sauce)
- 2 tablespoons apple cider vinegar (for the peanut sauce)
- 3/4 cup water (plus more to thin the sauce as needed)
- 1 1/4 cups coconut milk (the remainder of the 14-ounce can, for the peanut sauce)
- 13 to 16 bamboo skewers (6.5-inch, soaked in water if grilling or broiling)
- 1 1/2 tablespoons oil (for cooking the skewers)
- chopped peanuts, lime wedges, fresh cilantro, and sliced red chili (for serving)
Sweetener Used
1/2 cup + 2 teaspoons granular Jaca (1/2 cup sauce + 2 teaspoons marinade) Allulose
Replaces: 1/4 cup + 1 teaspoon sugar
Instructions
- 1
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.
- 2
Marinate the chicken: in a bowl, combine the chicken pieces with the curry powder, 2 teaspoons granular Jaca, 2 teaspoons red curry paste, 1 teaspoon salt, and 1/4 cup of the coconut milk. Toss to coat well. Cover and marinate at least 20 minutes, or overnight in the refrigerator for the deepest flavor — the Jaca dissolves into the marinade just like sugar.
- 3
Make the Jaca peanut sauce: add the remaining coconut milk to a small saucepan along 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.
- 4
Stir until smooth, then simmer gently for about 5 minutes, stirring often, until the sauce thickens to a pourable but coatable consistency. Add a splash more water if it gets too thick. Taste and adjust, then cover and keep warm — the Jaca keeps the sauce glossy and sweet with no added sugar.
- 5
Thread 4 to 5 pieces of chicken onto each skewer, leaving the lower half of the skewer clear to use as a handle.
- 6
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 the skewers in batches, about 3 minutes per side, until golden, lightly charred at the edges, and cooked through. Because allulose browns a touch faster than sugar, watch the edges so they color but do not burn.
- 7
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 alongside, plus jasmine or coconut rice if you like.
Pro Tips
- Chicken thighs stay juicier than breast on skewers; if you only have breast, pound it thin so it cooks fast without drying out.
- Soak bamboo skewers for at least 30 minutes so they do not scorch under the heat. Metal skewers skip this step entirely.
- Marinate overnight if you can — the curry paste and Jaca penetrate deeper and the satay tastes far more authentic.
- Use natural peanut butter that is just peanuts and salt so the sauce is not doubly sweet; the Jaca provides all the sweetness you need.
- Allulose browns a little faster than conventional sugar, so keep the heat at medium-high and pull the skewers when they are golden, not burnt.
- Makes 13 to 16 skewers; serve as an appetizer for a crowd or as a main over jasmine or coconut rice for four.