Description
Skip the takeout! This air-fried zucchini chicken stir fry delivers all the flavor with none of the guilt. Quick, crispy, and absolutely addictive for your busiest weeknights.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchini (about 1 lb/450g), cut into half-moons ¼-inch thick
- 1 medium red bell pepper, diced into 1-inch pieces
- 1 small onion, cut into wedges
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes. Set aside.
- Place chicken pieces in a medium bowl, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat evenly.
- In a separate bowl, combine zucchini, bell pepper, and onion with remaining olive oil and a sprinkle of salt and pepper.
- Preheat air fryer to 380°F (190°C) for 3-5 minutes.
- Add seasoned chicken to the preheated air fryer basket in a single layer. Cook for 6-7 minutes, shaking halfway through.
- Add prepared vegetables to the chicken in the basket. Gently toss to combine and continue cooking for 6-8 minutes, shaking every 2-3 minutes.
- Pour the prepared sauce over the chicken and vegetables. Toss to coat and cook for an additional 2 minutes.
- Transfer to a serving dish, garnish with green onions and sesame seeds, and serve immediately.