This air fryer chicken satay with an almond butter dipping sauce recipe is a riff on the Southeast Asian dish. Chicken thighs are marinated then air fried.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
376 Calories
Recipe Instructions
Step 1
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
Step 2
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.
Step 3
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.
Step 4
Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.
Step 5
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.
Step 6
Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.
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
