Yield: 4 Servings

Main Dishes

Tommy and I love chicken satay, a popular Indonesian dish that’s typically grilled on skewers and served with a spicy peanut sauce as an appetizer. Here, I skipped the skewers and the grill and air-fried the chicken instead, which is perfect for weeknight dinners! I served the chicken and sauce wrapped in lettuce leaves  garnished with lime, cilantro, and minced shallots. This would also be amazing over jasmine rice or with flatbread.

For the Chicken

  1. In a large bowl or zip-top plastic bag, whisk together the coconut milk, curry powder, fish sauce, soy sauce, ginger, salt, and shallots.
  2. Add the chicken and toss to completely coat.
  3. Cover and set aside for at least 30 minutes or up to 1 day in the refrigerator (the longer the better).

Meanwhile, for the Peanut Sauce

  1. In a small bowl, combine the peanut butter, lime juice, soy sauce, Sriracha, and ginger and mix with a fork until smooth.
  2. Add a little bit of warm water, 1 tablespoon at a time, until it reaches a consistency loose enough to drizzle over chicken.
  3. Set aside, or refrigerate in an airtight container for up to 5 days.

To Assemble

  1. Spritz the air fryer basket with oil.
  2. Working in batches if needed, add the chicken to the air fryer basket in a single layer.
  3. Cook at 400°F until the chicken is cooked through in the center, 8 to 9 minutes, flipping halfway through.
  4. Separate the head of lettuce into leaves.
  5. Serve the chicken with the lettuce leaves for wrapping and lime wedges for squeezing.
  6. Garnish with the peanut sauce, cilantro, and shallots.