Spicy Chicken Skewers with Satay Sauce

Prep time: 5 minutes | Cook time: 10 minutes | Serves 4

4 (6-ounce / 170-g) boneless, skinless chicken breasts, sliced into strips

1 teaspoon sea salt

1 teaspoon paprika

Cooking spray

Satay Sauce:

¼ cup creamy almond butter

½ teaspoon hot sauce

1½ tablespoons coconut vinegar

2 tablespoons chicken broth

1 teaspoon peeled and minced fresh ginger

1 clove garlic, minced

1 teaspoon sugar

For Serving:

¼ cup chopped cilantro leaves

Red pepper flakes, to taste

Thinly sliced red, orange, or / and yellow bell peppers

Special Equipment:

16 wooden or bamboo skewers, soaked in water for 15 minutes

1. Spritz the air fryer basket with cooking spray.
2. Run the bamboo skewers through the chicken strips, then arrange the chicken skewers in the basket and sprinkle with salt and paprika.
3. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 10 minutes.
4. Flip the chicken skewers halfway during the cooking.
5. When cooking is complete, the chicken should be lightly browned.
6. Meanwhile, combine the ingredients for the sauce in a small bowl. Stir to mix well.
7. Transfer the cooked chicken skewers on a large plate, then top with cilantro, sliced bell peppers, red pepper flakes. Serve with the sauce or just baste the sauce over before serving.