You’ll Need
600g chicken thighs, diced
250g cooked jasmine rice, 1 red pepper, sliced
1 carrot, grated, 2 spring onions, sliced
1 tbsp vegetable oil
Thai Seasoning
1 tsp garlic powder
1 tsp smoked paprika, ½ tsp chilli flakes, 1 tsp sea salt, ½ tsp black pepper
Peanut Sauce
3 tbsp smooth peanut butter
1 tbsp soy sauce
1 tsp honey
Juice of 1 lime
1 clove garlic, finely grated
2 tbsp warm water
Optional but Dangerous
Crushed peanuts
Fresh coriander
Extra chilli flakes
Lime wedges
Method
Preheat your air fryer to 200°C.
Toss the chicken with the oil and Thai seasoning.
Place into the air fryer basket in a single layer.
Air fry for 12–14 minutes, shaking halfway through, until lightly charred and cooked through.
While the chicken cooks, whisk together the peanut butter, soy sauce, honey, lime juice, garlic, and warm water until smooth.
Warm the rice according to packet instructions if needed.
Divide the rice between serving bowls.
Top with the cooked chicken, sliced pepper, grated carrot, and spring onions.
Drizzle generously with the peanut sauce.
Finish with crushed peanuts, coriander, and extra chilli if using.
Serve immediately.