AIR FRYER ORANGE CHICKEN & BOK CHOY WITH RICE

4 Servings

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Nutrition

740 Calories

58g Protein

Ingredients

Chicken Marinade:

1.3 lbs chicken breast cubed

1 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp ginger grated

3/4 tsp kosher salt

Black pepper to taste

Coating Combination:

First Bowl -

3/4 cup cornstarch

3/4 cup all purpose flour

Second Bowl -

2 eggs beaten

In addition you will need -

Oil spray (I used Pam)

Sauce:

3 oranges squeezed

1/4 cup soy sauce

3 tbsp brown sugar

1 tbsp rice vinegar

1 tbsp orange zest

2 garlic cloves minced

2 tsp ginger grated

1 tbsp flour & 2 tbsp water combined

Garnish:

Scallion

Sesame Seeds

Preparation

1. Rinse and cook rice according to packaging. Set to the side. Rinse and cut bok choy in half, place on a microwaveable safe plate (cut side face down) covered with a damp paper towel and microwave on high for 2 minutes. Set to the side

2. Cut chicken accordingly. Set to the side. Prepare chicken marinade in a medium sized bowl (add soy sauce, rice vinegar, ginger, salt and pepper) and mix well. Once mixed well, add chicken to the marinade and combine well. Cover and place in the fridge for at least 30 minutes

3. While marinating, prepare bowl 1 (cornstarch and flour) and bowl two (eggs) and prepare air fryer basket (line with tin foil and lightly spray with spray oil). When chicken is done marinating, dip chicken bites into flour, then drench in egg, BACK TO flour and lastly place on the air fryer basket. Repeat until all of your chicken is prepared in the basket. Generously spray chicken with oil

4. Set air fryer to 400 and let chicken cook for about 10 minutes. Flip over, spray other side with oil and cook for another 8-10 minutes until chicken is cooked through and outside is crispy

5. Prepare sauce - add freshly squeezed orange juice, soy sauce, brown sugar, rice vinegar, orange zest, garlic and ginger to a bowl and mix well. Add mixture to a pan on medium high heat until it begins to boil. Once boiling, add flour and water mixture and reduce heat to medium. Cook until sauce reduces

6. Once sauce is reduced, add cooked chicken and coat in sticky orange sauce. Top with scallion and sesame seeds and serve with rice and bok choy