Ingredients (20)

• 19 oz skinless boneless chicken thigh cut into skewable pieces
• 8 oz cucumber halved lengthwise then sliced
• 1 oz toasted peanuts broken into fine bits
• 0.5 oz red onion about half a medium, sliced into rings
• 3 cups cooked medium-grain rice
• 2 tbsp unsalted peanut butter divided in half
• 1 tbsp rice vinegar
• 1 1/2 tbsp reduced-sodium soy sauce
• 1 tbsp canola oil
• 2 tsp garlic from about 2 cloves, minced
• 2 tsp paprika
• 1 tsp cajun seasoning
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp red pepper flakes
• 1 tsp honey
• 1/2 tsp ground black pepper
• 1/4 tsp ginger finely minced
• 1/4 cup mint leaves for garnish

INSTRUCTIONS

1

Season 10 oz chicken with 2 tsp garlic, 2 tsp paprika, 1 tsp cajun seasoning, 1 tsp Italian seasoning, 1 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp red pepper flakes.

2

Skewer the meat (we made 8 skewers). Air-fry at 400°F for 17 minutes.

3

Meanwhile, make the dip by combining 2 tbsp peanut butter, 1 1/2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp canola oil, 1 tsp honey, 1/2 tsp ground black pepper, 1/4 tsp ginger, and 0.5 oz toasted peanuts (save the rest for later).

4

Sprinkle the rest of the peanuts on top of the chicken. Serve with the side veggies (8 oz cucumber, 0.5 oz red onion, and 1/4 cup mint leaves) and 3 cups cooked rice.

Nutrition