Directions

1. For the marinade, whisk all the ingredients together in a medium bowl until well combined. Add the chicken, stir well and leave to marinate in the fridge for 30 minutes. Meanwhile, soak 8 short bamboo skewers in cold water.
2. While the chicken is marinating, put all the ingredients for the sauce in a small saucepan with 100ml/3½fl oz cold water. Bring to a simmer, stirring constantly until well combined and the peanut butter has fully dissolved. As soon as the sauce begins to thicken, remove from the heat.
3. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Thread the marinated chicken onto the skewers (not too tightly) and reserve any leftover marinade.
4. Brush the crisper plate generously with sunflower oil to help prevent the chicken from sticking. Arrange the chicken skewers on the crisper plate, leaving space between each one for the air to flow. Cook at 200C for 3 minutes.
5. Turn the chicken pieces over, brush with a little of the reserved marinade and return to the air fryer. Cook at 200C for a further 3 minutes, or until the chicken is nicely browned and cooked through. Return the chicken to the air fryer and cook for a little longer, if you need to.
6. Serve the chicken skewers with freshly cooked rice tossed with sliced spring onions, the peanut sauce and lime wedges for squeezing over. Add a sprinkling of red chilli, if you like.