1LBBONELESS SKINLESS CHICKEN BREAST OR THIGHS, CUT INTO 1" BITE SIZED PIECES
1/2LBBROCCOLI, CUT INTO BITE SIZED PIECES
SALT & PEPPER TO TASTE
3TBSPVEGETABLE OIL
3CLOVESGARLIC, MINCED
1TBSPSOY SAUCE
1TSPSESAME SEED OIL
2TSPRICE VINEGAR
2TSPHOT SAUCE
Instructions
MAKE THE MARINADE- IN A LARGE BOWL WHISK TOGETHER THE OIL, GARLIC, SOY SAUCE, SESAME SEED OIL, RICE VINEGAR AND OPTIONAL HOT SAUCE
FOR CRISPY CHARRED BROCCOLI: ADD CHICKEN AND BROCCOLI INTO THE BOWL WITH THE MARINADE. TOSS INGREDIENTS TOGETHER TO EVENLY COAT WITH THE MARINADE. MAKE SURE TO MIX WELL SO THE CHICKEN AND BROCCOLI CAN ABSORB THE MARINADE. THERE SHOULDN'T BE MUCH OF THE SAUCE LEFT IN THE BOTTOM OF THE BOWL.
PLACE THE MARINATED CHICKEN AND VEGGINS INTO THE AIR FRYER BASKET
AIR FRY AT 380 DGREE FOR 16-20 MINS, SHAKING AND GENTLY TOSSING A COUPLE TIMES WHILE COOKING. MAKE SURE TO TOSS WELL SO THAT EVERYTHING COOKS EVENLY.
CHECK THE CHICKEN TO MAKE SURE IT IS COOKED THROUGH. IF NEEDED, COOK FOR AN ADDITIONAL 2-5 MINUTES.