FAST
If you love to live life on the spicy side, then this take-out classic answers the call. This easy recipe is finished off with a zesty sauce that’s sure to grab your attention. I like to serve it with steamed broccoli on the side.
MAKES 3 CUPS
PREP TIME: 10 minutes
COOK TIME: 21 minutes
BAKE: 400°F
For the sauce
3 teaspoons sesame oil
1 teaspoon minced garlic
½ teaspoon ground ginger
½ cup chicken broth
1 tablespoon soy sauce
½ teaspoon sriracha sauce, plus more for serving
1 tablespoon hoisin
1 tablespoon cornstarch
For the chicken
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
Olive oil spray
1 medium scallion, green parts only, for garnish
Sesame seeds, for garnish
To make the sauce
1 . In a small saucepan over low heat, combine the sesame oil, garlic, and ginger, and cook for 1 minute.
2 . Add the broth, soy sauce, sriracha, and hoisin, and whisk to combine.
3 . Whisk in the cornstarch and continue cooking over low heat until the sauce starts to thicken, about 5 minutes. Remove from the heat, cover, and set aside.
To make the chicken
1 . In a medium bowl, put the chicken, soy sauce, and cornstarch. Toss to combine.
2 . Place the chicken in the air fryer basket, spray with olive oil, and bake for 16 minutes, stopping halfway through to toss the chicken and spray with a little more olive oil. Continue cooking until the internal temperature reaches 180°F and the juices run clear.
3 . Once the chicken is done cooking, transfer to a large bowl and toss with the prepared sauce.
4 . Top with the scallion and sesame seeds, and serve.
Variation tip: You can use boneless, skinless chicken thighs instead of chicken breasts (look for them next to the chicken tenders at your grocer). Feel free to add in some dried red chili peppers if you like to heat it up even more. You can also add 1 teaspoon red pepper flakes to this recipe. To keep it light, skip tossing the chicken in the soy sauce and cornstarch, cook as directed, and toss it in the prepared sauce.
PER SERVING (1½ CUPS): Calories: 316; Total fat: 10g; Saturated fat: 1g; Cholesterol: 98mg; Sodium: 1,361mg; Carbohydrates: 13g; Fiber: 1g; Protein: 42g