Air Fryer Orange Chicken
Ingredients:
3 green bell peppers, sliced
Crushed red pepper, to taste
-To prep the chicken:
3-4 pounds boneless skinless chicken breasts (or chicken thighs), cut into bite-sized pieces
4 tablespoons cornstarch
-For the Orange Sauce:
1 cup (118ml) orange juice
4 tablespoons swerve brown sugar
4 tablespoon gluten-free soy sauce
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced ginger
3 teaspoons cornstarch mixed with water to make a slurry
4 tablespoon water for corn starch slurry
For serving- jasmine rice
Instructions:
Preheat the air fryer to 400 F / 200C.
Mix chicken and cornstarch in a bowl until pieces are coated.
Add chicken into the air fryer basket and cook for 8-10 minutes until cooked through, making sure to shake halfway through cooking. Remove and set aside.
Prepare sauce by combining orange juice, brown sugar, soy sauce, water, vinegar, sesame oil, garlic, ginger, and the cornstarch slurry in a saucepan or wok. Let simmer over low-medium heat for about 5-7 minutes, until the sauce thickens.
I recommend adding jasmine rice to a pressure cooker at this point. (1:1 ratio, high for 3 min and a natural release for 10 minutes. I used 2 cups of rice and 2 cups of water, but you can adjust to what you need for yourself and your family.)
Cook bell peppers in a separate skillet, just until soft.
Switch off the heat and add in the cooked chicken & bell peppers, mixing until coated. Sprinkle with the crushed red pepper, to taste. Serve over the jasmine rice. Sprinkle with more crushed red pepper if you enjoy a little extra spice, and it looks pretty for presentation! Sesame seeds would also be good here.
