By: Ninja Kitchen Australia

Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 15
Cook time: 15
Yield: 4
Ingredients: 400g chicken mini fillets; 1 Tbsp coconut oil, melted; 2 Tbsp soy sauce; 1 garlic clove, peeled, minced; ¼ Tsp chilli flakes; 2 Tsp fresh ginger, minced; ½ Tsp turmeric; 1 zest of large lime (save juice for sauce); ground black pepper, as desired; 1 Tbsp soy sauce or tamari; 1 Tbsp maple syrup; ¾ Tsp fish sauce; ¼ Tsp chilli flakes; 1 Juice of lime (lime from marinade); 50g smooth peanut butter; 35g coconut cream; 1 Tsp curry powder; Roasted peanuts; Coriander; Lime wedges

Grilled to perfection and packed with flavour, these tender chicken skewers are paired with a rich, creamy peanut sauce. A deliciously satisfying dish that’s bold, aromatic, and irresistibly moreish.

Overview

Serves 4
Preparation Time 15 minutes
Bake Time 15 minutes
Compatability Easy

Ingredients

Marinade

400g chicken mini fillets
1 Tbsp coconut oil, melted
2 Tbsp soy sauce
1 garlic clove, peeled, minced
¼ Tsp chilli flakes
2 Tsp fresh ginger, minced
½ Tsp turmeric
1 zest of large lime (save juice for sauce)
ground black pepper, as desired

Peanut Sauce

1 Tbsp soy sauce or tamari
1 Tbsp maple syrup
¾ Tsp fish sauce
¼ Tsp chilli flakes
1 Juice of lime (lime from marinade)
50g smooth peanut butter
35g coconut cream
1 Tsp curry powder

Toppings

Roasted peanuts
Coriander
Lime wedges

Methods

Insert Crisper Plate in Large Container.
In a medium bowl, add all marinade ingredients and mix to combine. Mix in chicken fillets to evenly coat in marinade and leave in the fridge for at least 1 hour or overnight.
In a small bowl mix all peanut sauce ingredients together to form a smooth paste. If paste is too thick, add a little water to loosen. Set aside.
Place mini chicken fillets in an even layer on crisper plate. Attach the adaptor onto the CRISPi PowerPod then install onto the container. Press MODE until AIR FRY illuminates, set time to 15 minutes and press START to begin cooking.
When 5 minutes is displayed, remove PowerPod and flip chicken with silicone-tipped tongs.
Return PowerPod to adaptor and press START to resume cooking.
When cooking is complete, ensure chicken reaches an internal temperature of 75 °C by using an external thermometer. Serve chicken with peanut sauce and garnish with dry roasted peanuts, coriander and a squeeze of lime

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Overview

Serves 4
Preparation Time 15 minutes
Bake Time 15 minutes
Compatability Easy

Ingredients

Marinade

400g chicken mini fillets
1 Tbsp coconut oil, melted
2 Tbsp soy sauce
1 garlic clove, peeled, minced
¼ Tsp chilli flakes
2 Tsp fresh ginger, minced
½ Tsp turmeric
1 zest of large lime (save juice for sauce)
ground black pepper, as desired

Peanut Sauce

1 Tbsp soy sauce or tamari
1 Tbsp maple syrup
¾ Tsp fish sauce
¼ Tsp chilli flakes
1 Juice of lime (lime from marinade)
50g smooth peanut butter
35g coconut cream
1 Tsp curry powder

Toppings

Roasted peanuts
Coriander
Lime wedges

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