Chicken Satay
Rated 5.0 stars by 1 users
Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Asian
Servings
4
Prep Time
1 hour
Cook Time
20 minutes
Ingredients
-
Ninja Double Stack XL 9.5L Air Fryer – SL400
-
500g chicken thigh fillets, cut into 2cm pieces
Marinade
- 1 lime, rind finely grated
- 1 garlic clove, crushed
- 1 tsp finely grated fresh ginger
- 1 tsp brown sugar
- ½ tsp ground turmeric
- 1 tbsp vegetable oil
- 1 tsp soy sauce
Satay sauce
- 90g (1/3 cup) natural peanut butter
- 60ml (1/4 cup) coconut milk
- 1 tbsp kecap manis
- 1 tbsp fresh lime juice
- Chopped chilli, to taste (optional)
Directions
- To make the marinade, combine the rind, garlic, ginger, sugar, turmeric, oil and soy sauce in a shallow glass or ceramic baking dish.
- Add the chicken to the marinade and turn to coat. Cover and place in the fridge for at least 1 hour or up to 8 hours to marinate.
- To make the satay sauce, combine the peanut butter, coconut milk, kecap manis, juice and chilling, if using, in a bowl until well combined. Add 2 tbsp water and stir until combined (see notes).
- Thread the chicken onto eight 20cm pre-soaked bamboo skewers. Grease a Double Stack Air Fryer basket with oil. Place half the skewers into the prepared Double Stack Air Fryer basket and cook at 180°C for 5 minutes. Turn the skewers and cook for a further 5 minutes or until cooked through. Repeat with remaining skewers. Serve with satay sauce.
Recipe Note
If you want to drizzle the satay sauce over the chicken, rather than use it as a dipping sauce, add an additional 1 tbsp water in step 3 and stir until well combined. This will give it a thinner consistency that makes it easier to drizzle.
Use the stacked meal racks when you want to cook two layers of food in one drawer. For the best cooking results, we recommend using the Double Stack Pro function when cooking multi-layered food.
