Air Fryer Chicken Satay with Dipping Sauce
Ingredients
- ¼ 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 ½ teaspoons ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- salt and ground black pepper to taste
- 2 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup teriyaki sauce
- ⅓ cup cashew butter
- 3 tablespoons orange juice
- 2 cloves garlic, minced
- 1 teaspoon cayenne pepper
- 2 tablespoons chopped raw cashews (Optional)
- 5 cups hot cooked rice
- ½ bunch cilantro sprigs
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Instructions
- Combine coconut milk, coconut aminos, ginger, fish sauce, 3 cloves minced garlic, curry powder, turmeric, cumin, coriander, salt, and black pepper in a gallon-sized resealable plastic bag. Add chicken pieces, squeeze out the air, and seal the bag. Massage chicken to coat with marinade. Marinate in the refrigerator, turning the bag occasionally, 4 hours to overnight.
- Combine teriyaki sauce, cashew butter, orange juice, 2 cloves minced garlic, and cayenne pepper in a small bowl 1 hour before cooking chicken; tightly cover. Refrigerate sauce to allow flavors to blend until ready to serve, about 1 hour.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.
- Place the rack in the air fryer basket; air fry for 8 minutes. Carefully turn skewers. Continue air frying 8 minutes more. Repeat with remaining skewers.
- Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.
Source
Original recipe: View Original