Air Fryer Chicken and Broccoli
Why this recipe works
- Fast weeknight method: Small pieces of chicken and broccoli cook quickly in the air fryer, keeping the total time comfortably under 30 minutes.
- Balanced glaze: Soy sauce brings savoury depth, honey adds shine and sweetness, and rice vinegar keeps the glaze from tasting too heavy.
- Crisp-edged broccoli: Air-frying gives the broccoli lightly crisp edges while the chicken stays tender when cut into even bite-sized pieces.
Get the most out of this recipe
Texture tips
- Avoid steaming the basket: Keep the chicken and broccoli in an even layer. If the air fryer basket is small, cook in batches so the broccoli can crisp rather than steam.
- Keep the chicken juicy: Cut the chicken into similar-sized pieces so it cooks evenly and does not need extra time after the broccoli is ready.
Common mistakes
- Do not add the glaze too early: Honey can catch in the air fryer, so toss the sauce through only after the chicken and broccoli have cooked.
- Do not overcrowd: A packed basket traps steam and softens the broccoli. Leave space around the pieces where possible.
Ingredient swaps
- Swap the honey: Maple syrup gives a similar sweetness and gloss if you prefer not to use honey.
- Change the vinegar: Apple-cider vinegar can replace rice vinegar for a slightly fruitier tang in the glaze.
Make-ahead tips
- Reheat for crisp edges: Reheat leftovers in the air fryer at 180°C (355°F), tossing once, until piping hot and the broccoli edges begin to re-crisp.
- Best for short-term prep: Store in a sealed container in the fridge for up to 3 days. This dish is not ideal for freezing, as the broccoli can soften after thawing.
Equipment you'll need
Ingredients
Instructions
- Heat the air fryer to 200°C (390°F). Cut the chicken into bite-sized pieces and cut the broccoli into small florets with a few thinly sliced stems.
- In a bowl, toss the chicken and broccoli with the sesame oil until lightly coated. Arrange in the air fryer basket in an even layer.
- Air-fry for 10 to 12 minutes, shaking halfway, until the broccoli edges are lightly crisp and the chicken is cooked through with no pink remaining. If your basket is small, cook in two batches to avoid steaming.
- While everything cooks, whisk together the light soy sauce, honey and rice vinegar. Finely grate the garlic and ginger into the glaze and whisk again.
- Tip the hot chicken and broccoli into the bowl with the glaze and toss until glossy and evenly coated. Serve right away, finished with roasted sesame seeds.
Recipe notes
Tips
- Cut the chicken evenly so it finishes at the same time as the broccoli.
- For a thicker glaze, toss the air-fried chicken and broccoli with the sauce in a warm bowl and let it sit for 1 minute before serving.
- If you are pregnant, immunocompromised, or serving older adults, check the chicken is piping hot throughout before eating.
Substitutions
- Replace honey with maple syrup for a similar sweetness and shine in the glaze.
- Replace rice vinegar with apple-cider-vinegar for a slightly fruitier tang.
Storage
- Refrigerate up to 3 days
- Refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 4 to 6 minutes, tossing once, until piping hot and the broccoli edges re-crisp.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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