Recipes

Bangkok Chicken Stirfry

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

Directions

  1. Cut the chicken into small bite sized pieces and coat thoroughly in the flour.
  2. 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.
  3. Add all vegetables, chicken, garlic, and ginger to the air fryer.
  4. Pour the sauce over all of the vegetables.
  5. Cook in the air fryer for 15 minutes at 360 degrees. Check chicken to ensure it is cooked through, cooking a few minutes longer if necessary.
  6. Serve over rice.

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