Air Fryer Black Pepper Chicken

• 300 g Jasmine rice
• 650 g Chicken thighs, boneless, skinless
• 3 cloves Garlic
• 2 tsp Black pepper, freshly ground
• 60 ml Light soy sauce
• 15 ml Dark soy sauce
• 60 ml Oyster sauce
• 2 tsp Honey
• 2 tsp Cornflour
• 1 tbsp Toasted sesame oil
• 1 large Red onion
• 1 large Green pepper

1. Cook the jasmine rice according to the packet instructions and keep warm. Meanwhile, cut the chicken into bite-sized pieces.
2. In a bowl, mix the garlic, half the black pepper, 1 tbsp of the light soy sauce and 1 tsp of the toasted sesame oil. Toss in the chicken until well coated.
3. Air-fry the chicken at 200°C (390°F) for 12 to 14 minutes, shaking halfway, until browned and caramelised and the pieces are cooked through. Tip onto a plate and set aside.
4. Slice the red onion and green pepper into chunky pieces. In a small bowl, whisk together the remaining light soy sauce, dark soy sauce, oyster sauce, honey, remaining black pepper and cornflour with 120 ml water until smooth.
5. Heat the remaining toasted sesame oil in a wok over a medium-high heat. Stir-fry the onion and green pepper for 3 to 4 minutes until just tender and lightly blistered at the edges.
6. Pour in the sauce and cook, stirring, for 1 to 2 minutes until thick and glossy. Add the chicken back in and toss for 1 minute to coat, then serve straight away with the rice.

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