Serves 2
Directions
- 1Mix sauce ingredients together in a bowl: sesame oil, ketchup, sweet chilli sauce, runny honey, rice vinegar, light soy sauce and garlic.
- 2Season the cubed chicken with paprika and garlic granules.
- 3Mix chicken with whisked egg.
- 4Remove each chicken piece, shaking off excess egg before dipping into the cornflour and place in the airfryer.
- 5Cook the chicken in a single layer in the airfryer for 17 minutes at 195 degrees celsius.
- 6Cook the vegetables according to packet instructions.
- 7Fry the ginger and garlic in a pan for a minute.
- 8Add rice, light soy sauce and dark soy sauce.
- 9Add cooked veggies and remove from heat.
- 10Add the sauce to a hot pan for a minute until bubbling and add the cooked chicken tossing to combine.
- 11Serve the cooked rice with the crispy bites of chicken, sprinkling over the sesame seeds.
Ingredients
- 200 g chicken breast cubed
- 1 Tsp paprika
- 1 Tsp garlic granules
- 1 large egg whisked
- 25 g cornflour
- 1 Tsp chopped garlic
- 1 Tsp chopped ginger
- 125 g boil in the bag long rice
- 1 bag frozen vegetables
- 1 Tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 Tsp sesame seeds
- 1 Tsp sesame oil
- 25 g reduced sugar ketchup
- 20 g reduced sugar sweet chilli sauce
- 20 g runny honey
- 1 tbsp rice vinegar
- 1 Tbsp light soy sauce
Equipment
bowlairfryerpan
Tips
- Serve the cooked rice with the crispy bites of chicken, sprinkling over the sesame seeds.
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