Air Fryer Garlic Soy Chicken

• 650 g Chicken thighs, boneless, skinless
• 90 ml Light soy sauce
• 4 cloves Garlic
• 25 g Ginger root, peeled
• 1 tbsp Toasted sesame oil
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 300 g Jasmine rice
• 500 g Broccoli
• 3 Spring onion
• 1 tbsp Sesame seeds

1. In a bowl, mix 60 ml of the light soy sauce with the garlic, ginger and toasted sesame oil. Add the chicken and toss well, then set aside to marinate for 20 minutes.
2. Meanwhile, cook the jasmine rice according to the packet instructions. Cut the broccoli into florets and steam for 4 to 6 minutes until bright green and just tender.
3. Air-fry the chicken at 200°C (390°F) for 12 to 14 minutes, turning once, until browned and sticky at the edges and cooked through. Arrange in a single layer if possible for the best colour.
4. While the chicken finishes, warm the remaining light soy sauce with the honey and rice vinegar in a small saucepan over a low heat until fluid and glossy, about 1 minute. Take off the heat.
5. Slice the spring onion. Brush the warm glaze over the hot chicken and toss gently to coat, then scatter over the spring onion and sesame seeds.
6. Serve the chicken with the jasmine rice and steamed broccoli. Spoon any remaining glaze over the rice if you like.

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