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 onion granules
1 tsp smoked paprika, 1 tsp sea salt, ½ tsp black pepper
Honey Garlic Sesame Sauce
3 tbsp honey, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp water
3 garlic cloves, finely grated, 1 tsp grated fresh ginger, 1 tbsp rice vinegar, 1 tsp sesame oil
1 tsp cornflour mixed with 1 tbsp cold water
For the Bowls
250g cooked jasmine rice, 1 red pepper, sliced, 150g broccoli florets, 100g sugar snap peas
To Finish
2 spring onions, sliced
1 tbsp toasted sesame seeds
Optional but Dangerous
Sriracha drizzle, Pickled cucumber, Crispy onions
Lime wedges, Chilli flakes
Method
Preheat your air fryer to 200°C.
Toss the chicken with the vegetable oil, garlic granules, onion granules, smoked paprika, salt and black pepper.
Place the chicken into the air fryer basket and cook for 8 minutes.
Add the red pepper, broccoli and sugar snap peas.
Continue cooking for 6–8 minutes, shaking halfway through, until the chicken is cooked through and lightly caramelised.
Meanwhile, combine the honey, light soy sauce, dark soy sauce, water, garlic, ginger, rice vinegar and sesame oil in a small saucepan.
Bring to a gentle simmer, then stir in the cornflour mixture and cook until the sauce becomes thick, glossy and sticky.
Transfer the cooked chicken and vegetables into a large bowl.
Pour over the hot honey garlic sauce and toss until everything is evenly coated.
Return everything to the air fryer for 2 minutes at 190°C to allow the glaze to cling to the chicken.
Divide the hot rice between four serving bowls.
Spoon over the glazed chicken and vegetables, then finish with sliced spring onions and toasted sesame seeds.
Serve immediately while hot and beautifully sticky.