Southeast Asian satay chicken is typically marinated, grilled, and served with a nut-based sauce. This Americanized version is done in the air fryer!
Preparation Time
15 mins
Cooking Time
32 mins
Total Time
47 mins
Calories
376 Calories
Recipe Instructions
Step 1
Using a skewer accessory rack, thread chicken pieces on each skewer and place on the rack.
Step 2
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
Step 3
Combine coconut milk, coconut aminos, ginger, fish sauce, garlic, curry powder, turmeric, cumin, coriander, salt, and pepper in a gallon-sized resealable bag. Add chicken pieces. Squeeze out most of the air, seal, and gently massage chicken pieces until coated with marinade. Refrigerate, turning the bag occasionally, for at least 4 hours, and up to overnight.
Step 4
Prepare dipping sauce 1 hour before cooking chicken so flavors will have time to blend. Stir together teriyaki sauce, cashew butter, orange juice, garlic, and cayenne pepper in a small bowl. Refrigerate, tightly covered, until ready to serve.
Step 5
Put the rack in the air fryer basket and air fry for 8 minutes. Carefully turn skewers, and continue cooking for an additional 8 minutes. Repeat with remaining chicken. Chicken is done when an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C).
Step 6
Sprinkle chopped cashews on dipping sauce. Place skewers on rice and serve with dipping sauce. Garnish with cilantro sprigs.
Ingredients
3 tablespoons orange juice
3 cloves garlic, minced
salt and ground black pepper to taste
2 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon cayenne pepper
1 tablespoon fish sauce
1 tablespoon finely grated fresh ginger
3 tablespoons coconut aminos
5 cups hot cooked rice
0.5 cup teriyaki sauce
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
1.5 teaspoons ground turmeric
0.25 cup full-fat coconut milk
2.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
