Our sister site Air Fry Guide has a great chicken satay recipe here. It takes about 24 hours prep before you’re ready to make this sandwich, but the results are absolutely worth the advance work.
I build the sandwich with the juicy chicken (hot or cold are both great) with a decent spread of smooth peanut butter, creamy coleslaw, tomatoes, white onion and cucumber. It might sound like madness, but just trust me on this one.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!