Chicken thighs are threaded onto skewers and served with a cashew-flavored dipping sauce in this Americanized version of chicken satay.
- ¼ 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 ½ teaspoons ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- salt and ground black pepper to taste
- 2 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup teriyaki sauce
- ⅓ 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
- ½ bunch cilantro sprigs
- Combine coconut milk, coconut aminos, ginger, fish sauce, garlic, curry powder, turmeric, cumin, coriander, salt, and pepper in a gallon-sized resealable bag. Add chicken pieces. Squeeze out most of the air, seal, and gently squeeze the chicken pieces until all are coated with marinade. Refrigerate, turning the bag occasionally, for at least 4 hours, and up to 24 hours.
- Prepare dipping sauce 1 hour before cooking the chicken so flavors will have time to blend. Stir together teriyaki sauce, cashew butter, orange juice, garlic, and cayenne pepper in a small bowl. Refrigerate, tightly covered, until ready to serve.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Using a skewer accessory rack, thread chicken pieces on each skewer and place on the rack.
- Put the rack in the air fryer basket and air fry for 8 minutes. Carefully turn each skewer, and continue cooking for an additional 8 minutes. Repeat with remaining chicken. Chicken is done when an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C).
- Sprinkle chopped cashews on top of the dipping sauce. Place skewers on top of hot cooked rice, with the dipping sauce. Garnish with cilantro sprigs.