1. 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into strips
2. 1 tablespoon soy sauce
3. 1 tablespoon honey
4. 1 tablespoon lime juice
5. 2 cloves garlic, minced
6. 1 teaspoon ground coriander
7. 1 teaspoon ground cumin
8. 1/2 teaspoon turmeric
9. 1/4 teaspoon cayenne pepper (adjust to taste)
10. Salt and pepper to taste
11. Wooden skewers, soaked in water for 30 minutes

For the Peanut Sauce:

1. 1/4 cup creamy peanut butter
2. 2 tablespoons soy sauce
3. 1 tablespoon honey
4. 1 tablespoon lime juice
5. 1 teaspoon sesame oil
6. 1 clove garlic, minced
7. Water (to thin, if needed)

Directions:

1. Marinate the chicken by combining the soy sauce, honey, lime juice, minced garlic, turmeric, cayenne pepper, ground coriander, ground cumin, and salt and pepper in a bowl. Toss the chicken strips in the marinade to ensure even coating. For at least 30 minutes and up to two hours, cover and chill.
2. Stitch the Chicken: Start the air fryer at 375°F, or 190°C. Leaving some room between each piece, thread the marinated chicken strips onto the soaked wooden skewers.
3. Air fry the chicken satay by arranging the skewers in the air fryer basket in a single layer, being careful not to let them touch. Cook the chicken for 8 to 10 minutes, turning it halfway through, or until the outside is well browned and cooked through.

Regarding the Peanut Sauce:

1. Get the sauce ready: Make the peanut sauce while the chicken cooks. Mix peanut butter, soy sauce, honey, lime juice, sesame oil, and minced garlic in a small saucepan over low heat. Mix until thoroughly mixed and smooth. Add a little water to the sauce to thin it out if it’s too thick and get the right consistency.
2. Serve: When the chicken satay is cooked, provide the peanut sauce for dipping with the hot dish.

Adding chopped peanuts and fresh cilantro as a garnish adds additional flavour and visual appeal.
For a full dinner, serve with a side of cucumber salad or steaming rice.