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Air Fryer Chicken Satay with Dipping Sauce
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Prep Time:
15 minutes
Cook Time:
32 minutes
Total Time:
287 minutes
Chicken thighs skewered with cashew dipping sauce, a twist on chicken satay.
Ingredients:
  • 0.25 cup full-fat coconut milk
  • 3 tablespoons coconut aminos
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon fish sauce
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1.5 teaspoons ground turmeric
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 2.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup teriyaki sauce
  • 0.33333334326744 cup cashew butter
  • 3 tablespoons orange juice
  • 2 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 2 tablespoons chopped raw cashews
  • 5 cups hot cooked rice
  • 0.5 bunch cilantro sprigs
Instructions:
  • In a gallon-sized resealable bag, mix coconut milk, coconut aminos, ginger, fish sauce, garlic, curry powder, turmeric, cumin, coriander, salt, and pepper. Add chicken pieces and remove excess air before sealing. Massage the bag gently to coat all chicken pieces. Refrigerate, turning occasionally, for 4 to 24 hours.
  • Combine teriyaki sauce, cashew butter, orange juice, garlic, and cayenne pepper in a small bowl. Chill for 1 hour for flavors to meld. Serve when ready.
  • Preheat the air fryer to 400°F (200°C) as per the manufacturer's guidelines.
  • Skewer chicken pieces and arrange them on the rack.
  • Place the rack in the air fryer basket and air fry the skewers for 8 minutes. Flip the skewers and air fry for another 8 minutes. Repeat with the remaining chicken until each piece reaches an internal temperature of 165°F (74°C).
  • Sprinkle chopped cashews over dipping sauce, then place skewers on hot cooked rice and add dipping sauce. Finish by garnishing with cilantro sprigs.

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