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Bangkok Chicken Stirfry

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Prep Time 15 minutes
Cook Time 15 minutes
Course: Entree
Cuisine: Chinese, Thai
Ingredients Method

Ingredients
  

Bangkok Chicken Stirfry Ingredients
  • 1 lb boneless skinless chicken light or dark meat by preference.
  • 1/4 cup all-purpose flour
  • 2 cloves minced garlic
  • 1 medium red onion
  • 1/2 cup snow peas whole in pod
  • 1 cup white mushrooms
  • 2 cups broccoli florets cut small enough to fit in an air fryer
  • 1/2 cup chicken broth
  • 1/4 cup honey or agave
  • 1/4 cup oyster sauce
  • 2 tbsp fish sauce
  • 1 tbsp ginger minced, or finely chopped
  • 1 tbsp olive oil

Method
 

Bangkok Chicken Stirfry Instructions
  1. Slice the chicken into smallish bite-sized pieces.
  2. In a medium-sized bowl, coat chicken thoroughly in flour, and set the chicken aside.
  3. With the remaining flour, add in the honey, oyster sauce, fish sauce, chicken broth, and olive oil, and mix thoroughly. If the mixture is too pasty, add additional broth.
  4. Preheat the air fryer to 360° F | 176° C for 5 minutes.
  5. In a lightly oiled cake pan, add the vegetables, chicken, garlic, and ginger. Pour the sauce over the top.
  6. Air fry at 360° F | 176° C for 15 minutes, stirring every 5 minutes. With a meat thermometer make sure that the chicken has heated to at least 165° F | 74° C. Add additional time if necessary.
  7. Serve with rice, and enjoy!