Chicken Strips with Satay Sauce
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Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Malay
Servings
4
Cook Time
10 minutes
Ingredients
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4 (170g) boneless, skinless chicken breasts, sliced into 16 (1-inch) strips
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1 teaspoon fine sea salt
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1 teaspoon paprika
Sauce:
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60g creamy almond butter (or sunflower seed butter for nut-free)
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2 tablespoons chicken broth
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1 ½ tablespoons coconut vinegar or unseasoned rice vinegar
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1 clove garlic, minced
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1 teaspoon peeled and minced fresh ginger
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½ teaspoon hot sauce
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1/8 teaspoon stevia glycerite, or 2 to 3 drops liquid stevia
For Garnish/Serving (Optional):
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15g chopped coriander leaves
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Red pepper flakes
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Sea salt flakes
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Thinly sliced red, orange, and yellow bell peppers
Special Equipment:
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16 wooden or bamboo skewers, soaked in water for 15 minutes
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Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
Spray the zone 1 air fryer drawer with avocado oil. Preheat the air fryer to 200°C.
Thread the chicken strips onto the skewers. Season on all sides with the salt and paprika. Place the chicken skewers in the air fryer drawer and air fry for 5 minutes, flip, and cook for another 5 minutes, until the chicken is cooked through and the internal temperature reaches 76°C.
While the chicken skewers cook, make the sauce: In a medium-sized bowl, stir together all the sauce ingredients until well combined. Taste and adjust the sweetness and heat to your liking.
Garnish the chicken with coriander, red pepper flakes, and salt flakes, if desired, and serve with sliced bell peppers, if desired. Serve the sauce on the side.
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to a month. Reheat in a preheated 180°C air fryer for 3 minutes per side, or until heated through.
