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satay chicken skewer on bed of quinoa, on a blue plate with wedge of lime, cucumber ribbons, carrot

Satay Chicken Skewers with Peanut Sauce

If you’re craving Thai food, skip the takeout and make these Air Fryer Satay Chicken Skewers with Peanut Sauce instead!They are tender, full of flavour and coated in a rich, creamy peanut sauce you’ll want to drizzle over everything! High in protein and ready in just 30 minutes, they make the perfect weeknight dinner with rice, quinoa or a fresh salad.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course, Meal Prep
Cuisine Thai
Servings 2
Calories 560 kcal

Ingredients
  

For the Chicken + Marinade

  • 400 g chicken breast fillet cut into 1" (2.5cm) cubes
  • 1-2 fresh garlic cloves minced or 1 tsp minced from a jar
  • 2 tsp red curry paste I use the brand Maesri
  • 1 tsp brown sugar
  • ½ tsp each coriander powder, paprika & black pepper
  • ¼ tsp turmeric powder
  • 1 tbsp light soy sauce
  • ½ tsp fish sauce
  • 40 ml coconut milk I always use the brand Kara

For the Epic Peanut Sauce

  • 2 tbsp smooth or crunchy peanut butter if using crunchy peanut butter, omit chopped peanuts from the sauce
  • 1 tsp red curry paste I use the brand Maesri
  • 1-2 fresh garlic cloves minced or 1 tsp minced from a jar
  • 1 tbsp brown sugar
  • 1 tbsp light soy sauce
  • ½ tsp fish sauce
  • 120 ml coconut milk I always use the brand Kara
  • ½ juice of half a lime
  • 1 tbsp chopped roasted salted peanuts omit if using crunchy peanut butter

To Garnish (Optional)

  • chopped spring onion
  • fresh coriander
  • chopped roasted salted peanuts
  • lime wedges
  • sesame seeds

Instructions
 

  • Cut the chicken breast into even 1" (2.5cm) cubes.
  • Add all the marinade ingredients to a large bowl and stir to combine. Add the chicken and toss until evenly coated. Marinate for 10 minutes.
  • Meanwhile, add all the peanut sauce ingredients, except the chopped peanuts, to a small saucepan. Cook over low heat for 3-5 minutes, stirring until smooth and slightly thickened. Remove from the heat. Stir in the chopped peanuts if using smooth peanut butter.
  • Towards the end of the marinating time, preheat the air fryer to 190°C/375°F for 5 minutes.
  • Thread the chicken onto skewers, leaving a little space between each piece. Metal, bamboo or wooden skewers can be used. If using metal skewers, turn them carefully, as they will be hot.
  • Arrange the skewers in a single layer in the air fryer basket. Cook at 190°C/375°F for 7 minutes, then turn and cook for another 7 minutes.
  • Increase the temperature to 200°C/400°F and cook for a final 2 minutes, or until lightly charred around the edges and the chicken reaches an internal temperature of 75°C/167°F.
  • Brush the hot skewers with the peanut sauce, then garnish with chopped spring onion, fresh coriander and extra chopped roasted salted peanuts.
  • Serve immediately with the remaining peanut sauce. To make it a complete meal, serve with quinoa or rice and a fresh salad.