“We’re making chicken stir fry, but air fried. Chicken stir fry air fry. Chicken air fry stir fry…with Chef Jen,” Cox says at the start of the , which she shared on Instagram.
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With the help of , she prepares a simple meal that’s begging for a spot in your weeknight rotation. packs it with , while and scallions turn tender and flavorful once cooked, courtesy of a zingy marinade starring pantry staples, fresh garlic and minced . Even better, you won’t need to turn on the stove or oven to pull it off if you have an air fryer.
She serves the chicken and veggies with rice (although you can opt for , tortillas or no carb at all). “We made some jasmine rice…if you put rice in the refrigerator, like pasta, it helps your gut. It becomes a and it ,” Cox asserts. (We did a quick Google search, and it appears she’s right. Who knew?)
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The recipe, which serves four, is a breeze to prepare—even for newbies. Read on for the full recipe.
Ingredients
Chicken and Broccoli
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- 1 pound chicken breast, cubed
- ½ pound broccoli
- 1 bunch scallions, white and green parts divided
- 3 to 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 teaspoon fermented chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce, tamari or coconut aminos
- 1 to 2 tablespoons avocado oil
- Kosher salt, to taste
- Jasmine rice, for serving
Chili Crisp Sauce
- 2 tablespoons chili crisp
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Directions
1. Place the chicken in a medium bowl. In a second medium bowl, place the broccoli and the white parts of the scallions. In a third bowl, add the marinade ingredients. Stir until combined, then evenly divide it between the chicken and broccoli. Toss and stir to coat. Marinate the chicken and vegetables for 30 minutes.
2. Preheat the air fryer to 380°F.
3. Spread the chicken in a single layer across the air fryer tray or basket. Cook for 10 minutes.
4. Meanwhile, in a small bowl, add the chili crisp sauce ingredients and stir until combined.
5. Add the broccoli and onion atop the chicken and cook for 10 minutes more. Once cooked, add the chicken and vegetables to a large bowl. Top them with the chili crisp sauce and stir to coat.
6. Serve immediately with the green parts of the scallions, sesame oil and jasmine rice.