Air Fryer Kung Pao Chicken

Ingredients: (Makes 2)

• Chicken Breast 2, (125g or 4.4oz per breast)
• Basmati Rice 120g or 4.3oz, dry
• Green Pepper 1, small
• Red Pepper 1, small
• Brown Onion 1, small
• Carrot 1, small
• Spring Onion 1
• Water 40ml or 1.35fl oz
• Soy Sauce 3 tbsp
• Honey 1 tbsp
• Sriracha ½ tbsp
• Garlic 1 clove
• White Wine Vinegar ½ tbsp
• Corn Flour 3 tsp
• Hoisin Sauce ½ tbsp
• Chinese 5 Spice 1 tsp
• Ginger ½ tsp

Instructions:

In a bowl or container, mix the chicken with 1 tbsp soy sauce, 2 tsp cornflour, and
Chinese 5 spice. Shake or stir to coat thoroughly.

Air fry at 200°C (390°F) for 12–14 minutes, shaking halfway through to prevent
sticking and ensure even browning.

While the chicken cooks, spray a pan with oil and stir-fry the sliced onion, grated
carrot, and both sliced peppers on medium heat until they start to soften (about
5–7 minutes).

In a small bowl, whisk together all sauce ingredients (soy sauce, vinegar, ginger,
hoisin, sriracha, water, corn flour, honey and garlic). Pour into the pan with the
veggies and simmer for a few minutes until slightly thickened.

Once the chicken is done, add it to the pan and toss with the sauce and
vegetables. Cook for 1-2 more minutes to coat. Garnish with chopped spring
onions and peanuts (if using). Serve as-is or with rice