Air Fryer Kung Pao Chicken Recipe

• servings: 3 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

1 red pepper

1 green pepper

1 pound boneless skinless chicken breast (or boneless chicken thighs)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

2 tablespoons cornstarch

3 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 teaspoons oyster sauce

1 tablespoon vegetable oil

12 dried chili pods (or crushed red pepper flakes)

4 cloves garlic

2 scallions

¼ c peanuts (or cashews)

Directions

Dice the red and green bell pepper. Put them in the air fryer and spray them with a little oil. Air fry at 400 F for 5 minutes.

While the veggies cook, cut the meat into bite-size pieces. Put them in a medium bowl, then add the cornstarch, garlic powder, onion powder, and salt. Stir until the sauce coats the meat.

Add the chicken to the air fryer basket. Air fry at 400 F for 5 minutes, then pull the basket out, shake it to redistribute meat and veggies, and air fry for another 5 minutes. The chicken is done when it reaches 165 degrees F internally.

While the dish cooks, combine the soy sauce, sugar, rice vinegar, sesame oil, and oyster sauce in a small bowl.

Heat a skillet over high heat. When the chicken is done, add the oil, chili peppers, and minced garlic to the skillet. Let it cook for 15-30 seconds. Then, add the sauce to the pan and let it cook for 30 seconds. Finally, add the contents of the air fryer to the pan and stir to mix.

Sprinkle the peanuts and scallions on top and serve.

Nutrition

• Serving Size: 3 g
• Calories: 411 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.05 g
• Cholesterol: 97 mg
• Sodium: 1689 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 39 g