Air fryer salt & pepper chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 47 minutes

Ingredients

400g boneless, skinless chicken thighs roughly chopped

1½ tsp cornflour

¾ tsp Szechuan pepper crushed (or use black pepper)

1 tsp Chinese five-spice powder

1 red chilli finely chopped

2 red peppers roughly chopped

6 spring onions 4 roughly chopped, 2 sliced on the diagonal

1½ tsp olive oil

2 pak choi leaves separated

½ tbsp honey

1 tbsp Shaohsing rice wine

cooked rice and soy sauce, to serve

Directions

Heat the air fryer to 200C. Combine the chicken with the cornflour, ¾ tsp salt, the Szechuan pepper and five-spice powder. Tip into the air fryer basket and cook for 15 mins until cooked through. Tip onto a plate and set aside.

Tip the chilli, peppers and roughly chopped spring onions into a bowl and toss with the olive oil, then tip into the air fryer basket and cook for 10 mins. Add the pak choi leaves and cook for a further 5 mins. Scoop everything from the air fryer into a bowl along with the chicken, honey and rice wine. Stir together, then return it all to the air fryer and cook for 2 mins. Scatter over the remaining spring onions and serve with the cooked rice and soy sauce.

Nutrition

• Calories: 206
• Total Fat: 10 g
• Saturated Fat: 2 g
• Sodium: 1.2 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 20 g