This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Satay Peanut Butter Chicken Skewers
Yield: 4
Jess Bentley
@SliceofJess
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Quick Peanut Sauce
1/2 cup
creamy peanut butter
2 tablespoons
liquid aminos
1 tablespoon
maple syrup
3 tablespoons
lime juice
1 teaspoon
gochujang (or red chili paste)
2
garlic cloves, minced
1/4 cup
hot water or more if desired
- Whisk together all peanut sauce ingredients and set aside in the refrigerator until ready to serve the chicken.
Chicken Satay Marinade
1 tablespoon
vegetable oil
2
garlic cloves, minced
1 teaspoon
turmeric powder
1 teaspoon
coriander
1/2 teaspoon
chili powder
1/2 teaspoon
salt
2 lbs
6-8
bamboo skewers, soaked in water
2
ramen noodle packets, cooked and drained (optional)
1/4 cup
chopped peanuts
1/4 cup
fresh cilantro, chopped
4
lime wedges (optional)
- Cut the chicken into small chunks and marinate with the oil, garlic and spices listed.
- When ready to cook, thread the chicken on the bamboo skewers that have been soaked in water.
- Preheat the air fryer to 390°F.
- Cook the skewers for 12 minutes, making sure to flip them halfway through. (Internal temperature should be 165°F)
- If serving over ramen noodles, prepare the noodles while chicken is cooking and drain before plating.
- Serve over the ramen or place on a plate with the sauce on the side and sprinkle chopped peanuts and chopped cilantro over the chicken skewers. Serve with lime wedges if desired.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Satay Peanut Butter Chicken Skewers
Jess Bentley
@SliceofJess
Yield: 4
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Quick Peanut Sauce
1/2 cup
creamy peanut butter
2 tablespoons
liquid aminos
1 tablespoon
maple syrup
3 tablespoons
lime juice
1 teaspoon
gochujang (or red chili paste)
2
garlic cloves, minced
1/4 cup
hot water or more if desired
- Whisk together all peanut sauce ingredients and set aside in the refrigerator until ready to serve the chicken.
Chicken Satay Marinade
1 tablespoon
vegetable oil
2
garlic cloves, minced
1 teaspoon
turmeric powder
1 teaspoon
coriander
1/2 teaspoon
chili powder
1/2 teaspoon
salt
2 lbs
6-8
bamboo skewers, soaked in water
2
ramen noodle packets, cooked and drained (optional)
1/4 cup
chopped peanuts
1/4 cup
fresh cilantro, chopped
4
lime wedges (optional)
- Cut the chicken into small chunks and marinate with the oil, garlic and spices listed.
- When ready to cook, thread the chicken on the bamboo skewers that have been soaked in water.
- Preheat the air fryer to 390°F.
- Cook the skewers for 12 minutes, making sure to flip them halfway through. (Internal temperature should be 165°F)
- If serving over ramen noodles, prepare the noodles while chicken is cooking and drain before plating.
- Serve over the ramen or place on a plate with the sauce on the side and sprinkle chopped peanuts and chopped cilantro over the chicken skewers. Serve with lime wedges if desired.
