The wonderful thing about stir-frys is that they are so flexible. Throw any combination of meat and vegetables into your air fryer, add a bit of asian sauce for flavour, cook for 15 minutes and serve over rice — and you’re done! Following is one of my favourite stirfry variants. I call it Bangkok Chicken Stirfry because of the copious amounts of oyster sauce I use, which is a staple in Thai cooking. Serves four.
Ingredients for Bangkok Chicken Stirfry
- Boneless skinless chicken breast, 1 lb. cut into small pieces
- All-purpose flour, 1/4 cup
- Garlic, 2 cloves, minced
- Red onion, 1 medium, sliced
- Snow peas, 1/2 cup, whole in pods
- White mushrooms, 1 cup, sliced
- Broccoli, 2 cups florets
- Chicken broth, 1/2 cup
- Honey, 1/4 cup
- Oyster Sauce, 1/4 cup
- Fish sauce, 2 Tbsp.
- Fresh ginger, 1 Tbsp., minced
- Olive oil, 1 Tbsp.
- Cut the chicken into small bite sized pieces and coat thoroughly in the flour.
- In a bowl combine the remaining flour with the honey, oyster sauce, fish sauce, chicken broth and olive oil. Mix thoroughly, adding a very small amount of additional chicken broth if it becomes too pasty.
- Add all vegetables, chicken, garlic, and ginger to the air fryer.
- Pour the sauce over all of the vegetables.
- Cook in the air fryer for 15 minutes. Check chicken to ensure it is cooked through, cooking a few minutes longer if necessary.
- Serve over rice.