A homemade skillet sauce is the key to this delicious recipe. Spicy sriracha, sweet orange, fresh ginger, and savory soy sauce punch up juicy chunks of chicken breast and tender broccoli florets. If desired, serve with white or brown rice to soak up any extra sauce. Note: Be sure to cut the broccoli florets small enough so that they will fit under the air fry basket in Suvie.
Sweet Chili Ginger Chicken
Ingredients
- 1 lb broccoli florets
- 2 tsp sesame oil
- 2 lbs boneless skinless chicken breasts
- ¼ cup flour
- 2 tbsp canola oil
- 1 tbsp grated fresh ginger
- 2 tbsp brown sugar
- 4 garlic cloves, minced
- 2 tbsp sriracha
- ¼ cup soy sauce
- ½ cup fresh orange juice
- 1 tbsp fresh orange zest
- 1 tsp cornstarch
- 2 cups cooked rice, to serve
Directions
1) Toss broccoli florets with 2 tsp sesame oil and season with ½ tsp kosher salt. Divide broccoli between two Suvie sheet pans and place in Suvie.
2) Cut chicken into 1-inch cubes. In a large bowl, toss chicken together with 1 tsp kosher salt and 1 tsp ground black pepper. Sprinkle flour over the chicken and toss to coat. Drizzle chicken with canola oil and toss to coat.
3) Divide chicken pieces between 2 Suvie air fry baskets and place in Suvie above the broccoli. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Air Fry at 350°F for 20 minutes
Top Zone: Air Fry at 350°F for 20 minutes
4) Meanwhile, combine ginger, brown sugar, garlic, sriracha, soy sauce, orange juice, orange zest, and corn starch in large skillet or medium saucepan. Heat over medium heat, whisking often until bubbling and thickened, about 5 minutes. Remove pan from heat.
5) After cooking, transfer broccoli to a serving bowl. Transfer chicken pieces to the pan with the sauce, stirring to coat. Use tongs or a slotted spoon to transfer to empty air fry baskets. Ensure sheet pans are in place to catch any drips, and return baskets to Suvie. Broil for 10 minutes or until fragrant and browned. Serve with broccoli and rice.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 400, Total Fat 11g, Total Carbohydrates 36g, Total Sodium 890mg, Total Protein 40g.
