Description
A quick and healthy Air Fryer Chicken and Broccoli recipe featuring tender chicken breasts cooked to perfection with fresh broccoli, mushrooms, garlic, and ginger. This dish is seasoned with a flavorful mixture of honey, sesame oil, soy sauce, and a touch of sriracha, delivering a deliciously charred, easy-to-make meal in just 20 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) 2-3 medium chicken breasts, cut into 1-inch pieces
- 1 teaspoon oil (peanut, vegetable, or canola)
- 7 oz (200g) broccoli florets, about 2 cups, cut into small bite size pieces
- 1 cup mushrooms, sliced 3 mm / ⅛” thick
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated or minced
- 1 teaspoon honey
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce (all-purpose or light)
- 1 teaspoon sriracha or hot sauce
Serving Suggestions
- Rice
- Creamy sriracha mayo
Instructions
- Preheat the Air Fryer: Set your air fryer to 400°F (205°C) and allow it to preheat for 5 minutes. This step is essential to ensure the chicken and vegetables cook evenly and become nicely charred.
- Toss the Ingredients: In a large mixing bowl, combine the cut chicken breasts, broccoli florets, sliced mushrooms, minced garlic, grated ginger, honey, sesame oil, soy sauce, sriracha, and oil. Toss everything together thoroughly so all the pieces are evenly coated in the flavorful marinade.
- Air Fry the Chicken and Vegetables: Place the marinated chicken and vegetables into the preheated air fryer basket. Spread them out in a single layer to avoid overcrowding, which could cause steaming instead of crisping. Cook for 10 minutes, flipping halfway through the cooking time to achieve an even char and thorough cooking.
- Check for Doneness: The chicken should be slightly charred on the edges and cooked through. Ensure the internal temperature of the chicken reaches 165°F (74°C) before serving.
- Serving: Serve immediately over cooked rice and accompany with creamy sriracha mayo if desired for an extra kick of flavor.
- Optional Sauce Preparation: To make a flavorful sauce, double the marinade ingredients. Take half of this mixture, mix it with ¼ cup of water and 1 tablespoon of cornstarch. Simmer on the stovetop until thickened, then toss this sauce with the air-fried chicken and vegetables before serving.
Notes
- If your air fryer basket is small, cook the chicken and vegetables in batches to prevent overcrowding, which causes steaming rather than charring.
- This recipe yields 2-3 generous servings.
- Nutrition facts are calculated per serving assuming 2 servings and excluding rice.
- The optional sauce adds a delicious glossy coating when tossed with the finished chicken and vegetables and works great served over rice.
