Ingredients

• 2 tablespoons Thai sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon Sriracha
• 1 lime , zested and juiced
• 1 teaspoon granulated garlic
• 1 tablespoon fresh ginger
• 0.33 cups creamy peanut butter
• salt to taste
• 6 skinless , boneless chicken thighs
• cooking spray
• 2 cups cooked rice , or as needed
• chopped cilantro
• dry-roasted peanuts

Instructions

1. 1 Combine chili sauce, soy sauce, Sriracha, lime zest, lime juice, granulated garlic, minced ginger, peanut butter, and salt to taste in a large resealable plastic bag. Gently move and mash the ingredients inside the bag until well blended.
2. 2 Add chicken to the bag, and squeeze out as much air as possible. Move chicken around inside the bag until each piece is coated in marinade. Marinate in the refrigerator for at least 30 minutes and up to 24 hours.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C), or according to manufacturer's recommendations.
4. 4 Spray the cooking surface of the air fryer with cooking spray.
5. 5 Take chicken pieces from the bag, and allow the marinade to drip back into the bag. Place chicken pieces in the air fryer in a single layer and air fry for 20 to 22 minutes, turning halfway through, until an instant-read thermometer inserted near the center reads 165 degrees F (74 degrees C).
6. 6 Meanwhile, add about 1/2 cup of water to the unused marinade, and mix contents; pour into a microwave-safe container. Microwave on High, until marinade comes to a boil, and cook about 1 minute longer; watch carefully to see it does not boil over.
7. 7 Serve chicken over rice, with sauce on the side as a dip. Garnish with chopped cilantro, sliced scallions, julienne cucumbers and carrots, and chopped peanuts, as desired.

Nutrition per serving