You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp vegetable oil, 1 tsp garlic granules
1 tsp smoked paprika, 1 tsp sea salt, ½ tsp cracked black pepper
For the Tray
300g broccoli florets, 1 red pepper, sliced
1 small red onion, sliced, 4 garlic cloves, finely sliced
Garlic Chilli Sauce
2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp sweet chilli sauce
1 tbsp honey
1 tsp sesame oil
1 tsp rice vinegar
1 tsp chilli flakes
1 tsp cornflour mixed with 1 tbsp cold water
To Finish
2 spring onions, sliced
1 tbsp toasted sesame seeds
Optional but Dangerous
Cooked jasmine rice
Sliced fresh red chilli
Pickled cucumber
Sriracha
Lime wedges
Method
Preheat your air fryer to 200°C.
Toss the chicken with the vegetable oil, garlic granules, smoked paprika, sea salt and black pepper until evenly coated.
Place the chicken into the air fryer basket and cook for 8 minutes.
Add the broccoli, red pepper, onion and sliced garlic.
Continue cooking for 7–9 minutes, shaking halfway through, until the chicken is cooked through, the broccoli is tender with lightly charred edges and the vegetables are roasted.
Meanwhile, whisk together the soy sauce, oyster sauce, sweet chilli sauce, honey, sesame oil, rice vinegar and chilli flakes in a small saucepan.
Bring to a gentle simmer, then stir in the cornflour mixture and cook until the sauce becomes glossy and lightly thickened.
Transfer the cooked chicken and vegetables to a large bowl.
Pour over the hot garlic chilli sauce and toss until everything is evenly coated.
Return to the air fryer for 2 minutes at 190°C, allowing the glaze to cling to the chicken and vegetables.
Finish with sliced spring onions and toasted sesame seeds.
Serve immediately on its own or over fluffy jasmine rice.