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Use white miso to add a massive boost of umami flavor to air fryer chicken kebobs and spicy peanut sauce. Serve with sliced cucumbers and pita bread or flatbread for a quick and easy meal that the whole family will love and crave!
Prepare chicken by trimming off any excess or visible fat. Cut into 1" cubes and place in a gallon storage bag.
Whisk all ingredients for marinade together in a small bowl or measuring cup until well combined. Pour over chicken pieces, seal, and refrigerate for at least two hours (or up to 8 hours).
Combine all ingredients for peanut sauce in a small bowl. Whisk until well combined. Add warm water until sauce reaches a dip consistency. It should not be thick or sticky. If you use a spoon, the dip should drip off. If it runs off the spoon, it's too watery.
The peanut sauce should be served at room temperature for easy dipping. Store any unused sauce in the refrigerator and set out on the counter for 20 to 30 minutes before serving.
Soak bamboo skewers in warm water for at least 30 minutes before using.
Thread marinated chicken onto soaked skewers (approx. 5 to 6 pieces per 6" skewer).
Place in basket of air fryer with some space between each skewer. Set air fryer to 400F and cook for 18 minutes, turning skewers one time halfway through cooking.
Remove and serve with room temperature dipping sauce.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.