Lower Carb, Easy Lamb Tenderloin Or Chicken Satay

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin or 2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs
• 1 -14 ounce canned unsweetened coconut milk
• 4 tablespoons fish sauce
• 4 tablespoons splenda sugar substitute
• 2 tablespoons soy sauce
• 1/2 cup sugar-free peanut butter
• 1/2 teaspoon red pepper flakes
• 1/2-1 teaspoon curry paste
• 1 medium onion
• 2 garlic cloves
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon peanut oil
• 2 tablespoons lemon juice or 2 tablespoons lime juice

Recipe

• 1 cube the lamb and marinate in a mixture of 1/2 can coconut milk, 2 t fish sauce, 2 t splenda.
• 2 saute the onion and garlic, chopped ginger.
• 3 when the onion's translucent, add the rest of the coconut milk, splenda, and fish sauce.
• 4 add the soy sauce, peanut butter, lemon juice and seasonings and stir until blended over low heat. set some of the marinade aside for basting.
• 5 grill the meat on wooden skewers which you've soaked in water and baste with some of the reserved peanut sauce as the meat cooks. use the rest as a dipping sauce for the cooked meat.
• 6 feel free to adjust the sweetness and heat to your taste.