Air Fryer Satay Chicken Skewers

Part of our Easy Wins with AO collection, air fry your way to a delicious dinner. Fakeaway Fridays just levelled up! Juicy chicken skewers with a creamy satay-style dressing drizzled on top, served up bowl-style with fluffy vegetable rice. Bursting with bright flavours and colours. The skewers can be easily prepped ahead the night before, so ideal for meal prep. Please note that if you are using wooden skewers, you will need to soak them before to prevent burning.

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Ingredients

smooth peanut butter 6 tbsp
tamari 3 tbsp
maple syrup 3 tbsp
lime 2
garlic cloves 2 (crushed)
ginger 10 g (grated)
olive oil 2 tbsp
chicken thighs 500 g (chopped)
basmati microwave rice 500 g
frozen mixed vegetables ½
broccoli 1 (chopped)
fresh coriander 1 (chopped)

Method

Make the satay sauce

Make the satay sauce: In a bowl, whisk together peanut butter, tamari, maple syrup (or honey), lime juice, garlic cloves, ginger, olive oil, 2 tablespoons water and mix until smooth.
Set aside about ¼ of the satay sauce for basting/dipping later.

Marinate & cook the chicken

Roughly chop the chicken thighs and add to the remaining satay sauce and mix well to coat. Leave to marinate for at least 10 minutes (or up to 4 hours in the fridge for deeper flavour).
Soak wooden skewers in water for 10 minutes to prevent burning, then thread the marinated chicken onto 4 skewers. Preheat your air fryer to 190°C (375°F).
Air fry for 15 minutes, turning halfway and basting with a little of the reserved sauce, until golden and cooked through.

Cook the vegetable rice

Meanwhile microwave the basmati microwave rice according to the packet instructions and boil the frozen mixed vegetables and broccoli florets. Once cooked, transfer to a large mixing bowl to mix together.

Plate Up

Chop the fresh coriander and cut the other lime into wedges.
Serve the skewers onto a bed of the rice with the remaining satay sauce for dipping/drizzling, a sprinkle of coriander, and the lime wedges.

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