Air Fryer Sweet 'n' Sour Chicken Thighs

Nutrition per serve

Ingredients

• 150g jasmine rice
• 300g chicken thigh fillets
• 20g cornflour
• 1pcs capsicum
• 1pcs onion
• 70g stir-fry sauce
• 15ml vegetable oil
• 1pcs olive oil spray
• 15ml tomato sauce
• 10ml white vinegar

Method

1. Step 1 — Cook rice
   Preheat the air fryer to 200C (see Don't have an air fryer?). Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Air-fry chicken
   Meanwhile, cut the chicken into 3cm chunks. Put the cornflour in a large bowl and season with salt and pepper. Add the chicken and 2 tsp vegetable oil and toss to coat. Generously spray the chicken with olive oil and put in the air-fryer basket, in batches if necessary. Air-fry the chicken, turning halfway, for 7-8 mins until browned and cooked through.
3. Step 3 — Stir-fry veggies
   While the chicken is cooking, cut the capsicum and onion into 3cm chunks. Heat 1 tsp vegetable oil in a medium deep frypan over high heat. Stir-fry the veggies for 3-4 mins until softened.
4. Step 4 — Add sauce
   Add the stir-fry sauce, 1 tbs tomato sauce and 2 tsp white vinegar to the veggies and stir-fry for 2 mins or until the sauce is slightly thickened and the veggies are tender. Add the chicken and toss to combine. Remove the pan from the heat. Taste, then season with pepper.
5. Step 5 — Serve up
   Divide the rice and sweet and sour chicken among bowls and enjoy!
6. Step 6 — Don't have an air fryer?
   No worries, you can cook the chicken in the oven. Preheat the oven to 220C, fan-forced. Put the chicken on a lined oven tray and bake for 10 mins or until browned and cooked through.

Allergens

Sulfit, Sesamsamen, Sojabohnen