Thai Chicken Satay in the Airfryer
10
15
easy
3
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Breast Fillet
500g Φιλέτο Στήθος Κοτόπουλου MIMIKOS(σε λωρίδες)
Για τη μαρινάδα:
1 κ.γ. κόλιανδρος
1 κ.γ. κύμινο
½ κ.γ. κουρκουμάς
1 κ.γ. καστανή ζάχαρη
1 σκελίδα σκόρδο, λιωμένη
1 κ.γ. τριμμένο τζίντζερ
1 κ.σ. σάλτσα σόγιας
1 κ.σ. ελαιόλαδο
Χυμός από ½ λάιμ
Για τη σάλτσα Satay:
90g φυσικό φυστικοβούτυρο
60ml γάλα καρύδας
1 κ.σ. σάλτσα σόγιας
1 κ.σ. χυμός λάιμ
1 κ.γ. μέλι
1 κ.γ. πιπέρι καγιέν
Για το σερβίρισμα:
1 αγγούρι σε φέτες
1 κ.γ. σουσάμι
Ingredients
For the Satay sauce
90g natural peanut butter
60ml coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tsp honey
1 tsp cayenne pepper
For serving:
1 cucumber, sliced
1 tsp sesame seeds
500g of MIMIKOS Chicken Breast Fillet (cut into strips)
For the marinade:
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp brown sugar
1 garlic clove, minced
1 tsp grated ginger
1 tbsp soy sauce
1 tbsp olive oil
Juice of ½ lime
Preparation
Marinate the chicken
Mix all the marinade ingredients in a bowl. Add the chicken strips, toss well, and refrigerate for at least 1 hour (ideally 3–4 hours for more flavor).
Cook in the Airfryer
Thread the chicken onto skewers or place on parchment paper. Cook at 190°C (375°F) for 12–15 minutes, flipping halfway through.
Prepare the Satay sauce
In a bowl, mix all the sauce ingredients until smooth and creamy. If the sauce is too thick, add a bit of water or coconut milk to reach desired consistency.
Serve
Serve the chicken skewers with the Satay sauce and cucumber slices topped with sesame seeds.
A recipe by Gabriel Nikolaidis.
watch the recipe video
