Air Fryer Chicken Satay with Dipping Sauce

Ingredients

• 0.25 cup full-fat coconut milk
• 3 tablespoons coconut aminos
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon fish sauce
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1.5 teaspoons ground turmeric
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• salt and ground black pepper to taste
• 2.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 0.5 cup teriyaki sauce
• 1/3 cup cashew butter
• 3 tablespoons orange juice
• 2 cloves garlic, minced
• 1 teaspoon cayenne pepper
• 2 tablespoons chopped raw cashews
• 5 cups hot cooked rice
• 0.5 bunch cilantro sprigs

Steps

1. Combine coconut milk, coconut aminos, ginger, fish sauce, 3 cloves minced garlic, curry powder, turmeric, cumin, coriander, salt, and black pepper in a gallon-sized resealable plastic bag. Add chicken pieces, squeeze out the air, and seal the bag. Massage chicken to coat with marinade. Marinate in the refrigerator, turning the bag occasionally, 4 hours to overnight.
2. Combine teriyaki sauce, cashew butter, orange juice, 2 cloves minced garlic, and cayenne pepper in a small bowl 1 hour before cooking chicken; tightly cover. Refrigerate sauce to allow flavors to blend until ready to serve, about 1 hour.
3. Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.
5. Place the rack in the air fryer basket; air fry for 8 minutes. Carefully turn skewers. Continue air frying 8 minutes more. Repeat with remaining skewers.
6. Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.