Chicken Satay with Peanut Butter
Nutricook Team
3
30 minutes
280
Appetizer
While exploring Thailand, I stumbled upon these incredibly flavorful peanut chicken skewers that drove me wild. After a few experiments in my kitchen, I’ve nailed down the closest recipe to that unforgettable experience. Give it a try, and you’ll fall in love with it, just like I did!
Ingredients
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1 cup Coconut Milk
2 tbsp Peanut Butter
1 tbsp Gochujang
1 tbsp Soy Sauce
1 tbsp Brown Sugar
1 tsp Salt
1 tsp Fish Sauce (optional)
2 tbsp Thai Red Curry Paste
1 tbsp Garlic, minced
300g Boneless, Skinless Chicken Breasts or Thighs, cut into thin strips
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Cottage Cheese, Tofu, White Fish, Shrimp, Beef
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1 cup Coconut Milk
2 tbsp Peanut Butter
1 tbsp Soy Sauce
1 tbsp Brown Sugar
1 tsp Salt
1 tbsp Thai Red Curry Paste
1 tbsp Garlic, minced
1 tbsp Lemon Juice
2 tbsp Roasted Crushed Peanuts
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Lemon, Citrus Fruits, Peanuts, Tree, Nut, Garlic, Red Chili, Sea Foods, Corn, Tomato, Fish, Coconut, Poultry Meat, Soy, Gluten (Wheat, Oats, Rye, Barley)
Directions
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In a bowl, combine the coconut milk, peanut butter, soy sauce, brown sugar, salt, fish sauce (if using), Thai red curry paste, and garlic for the marinade.
Add the sliced chicken strips to the marinade and make sure they are well-coated. Allow the chicken to marinate for at least 30 minutes in the refrigerator.
Set your air fryer at 180°C for 15 minutes and press START. Your nutricook air fryer will preheat automatically.
Thread the marinated chicken strips onto skewers.
Once the air fryer has preheated, place the skewers in the air fryer basket.
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While the chicken is cooking, you can prepare the sauce. In a saucepan, combine coconut milk, peanut butter, soy sauce, brown sugar, salt, Thai red curry paste, garlic, and lemon juice. Heat and stir until well combined and heated through.
Stir in the roasted crushed peanuts.
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Once the chicken is done, serve it with the peanut sauce on the side for dipping.