Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Malay
Ingredients: 400g chicken mini fillets; 1 tablespoon coconut oil, melted; 2 tablespoons soy sauce; 1 garlic clove, peeled, minced; 1/4 teaspoon chilli flakes; 2 teaspoons fresh ginger, minced; 1/2 teaspoon turmeric; Zest of 1 large lime (save juice for sauce); Ground black pepper, as desired; 1 tablespoon soy sauce or tamari for gluten free equivalent; 1 tablespoon maple syrup; 3/4 teaspoon fish sauce; 1/4 teaspoon chilli flakes; Juice of 1 lime; 50g smooth peanut butter; 35g coconut cream; 1 teaspoon curry powder; Toppings: roasted peanuts, coriander, lime wedges; Ninja CRISPi Pro Glass Air Fryer - AS101

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Malay

Ingredients

400g chicken mini fillets
1 tablespoon coconut oil, melted
2 tablespoons soy sauce
1 garlic clove, peeled, minced
1/4 teaspoon chilli flakes
2 teaspoons fresh ginger, minced
1/2 teaspoon turmeric
Zest of 1 large lime (save juice for sauce)
Ground black pepper, as desired

Peanut Sauce & Toppings

1 tablespoon soy sauce or tamari for gluten free equivalent
1 tablespoon maple syrup
3/4 teaspoon fish sauce
1/4 teaspoon chilli flakes
Juice of 1 lime
50g smooth peanut butter
35g coconut cream
1 teaspoon curry powder
Toppings: roasted peanuts, coriander, lime wedges
Ninja CRISPi Pro Glass Air Fryer - AS101

Directions

Insert Crisper Plate in Large Container. Mix all marinade ingredients, add chicken and coat evenly. Refrigerate for at least 1 hour or overnight.
Mix all peanut sauce ingredients to form a smooth paste. Add a little water if too thick.
Place chicken in an even layer on Crisper Plate. Attach adaptor and CRISPi PowerPod™, AIR FRY for 15 minutes.
When 5 minutes is displayed, flip chicken and resume.
When complete, ensure chicken reaches an internal temperature of 75°C. Serve with peanut sauce and garnish with roasted peanuts, coriander and lime.