Chicken Strips With Satay Sauce
- Cook Time
- 10 minutes
- Servings
- 4
- Category
- Ninja Double Stack XL 9.5L Air Fryer – SL400
- Cuisine
- Malay
Ingredients
- 4 (170g) boneless, skinless chicken breasts, sliced into 16 (1-inch) strips
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 60g creamy almond butter (or sunflower seed butter for nut-free)
- 2 tablespoons chicken broth
- 1 ½ tablespoons coconut vinegar or unseasoned rice vinegar
- 1 clove garlic, minced
- 1 teaspoon peeled and minced fresh ginger
- ½ teaspoon hot sauce
- 1/8 teaspoon stevia glycerite, or 2 to 3 drops liquid stevia
- 15g
- chopped
- coriander
- leaves
- Red pepper flakes
- Sea salt flakes
- Thinly sliced red, orange, and yellow bell peppers
- 16 wooden or bamboo skewers, soaked in water for 15 minutes
- 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.