Air Fryer Chicken Stir-Fry: Quick Dinner
A quick and delicious chicken stir-fry made effortlessly in the air fryer, perfect for busy weeknights.
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 cups mixed bell peppers sliced (red, yellow, green)
- 1 cup broccoli florets fresh or frozen
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 tablespoons soy sauce low sodium recommended
- 1 tablespoon sesame oil for flavor
- 1 teaspoon ground ginger fresh or powdered
- 1 teaspoon black pepper to taste
- 1 tablespoon cornstarch to thicken sauce if desired
- 2 tablespoons water to mix with cornstarch
Instructions
- In a large bowl, combine the chicken pieces, soy sauce, sesame oil, minced garlic, ground ginger, and black pepper. Mix well to coat the chicken evenly.
- Add the sliced bell peppers, broccoli florets, and onion to the bowl. Toss everything together until the vegetables are well coated.
- Preheat the air fryer to 380°F (193°C) for about 5 minutes.
- Place the chicken and vegetable mixture in the air fryer basket in a single layer. Cook for 10 minutes.
- After 10 minutes, shake the basket or stir the contents to ensure even cooking. Cook for an additional 10 minutes.
- If desired, mix the cornstarch with water in a small bowl and add it to the stir-fry for the last 2 minutes of cooking to thicken the sauce.
Notes
Serve the stir-fry over cooked rice or noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or microwave before serving.