Chili Garlic Chicken and Broccoli

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Featuring Counter Investor/Collaborator Mason Woodruff

Chili Garlic Chicken and Broccoli in 10 minutes with your air fryer. 29g Protein, 9g Carbs, 8g Fat, and 225 Calories per Serving (recipe makes 4).

For the Broccoli

* 12 oz Broccoli Florets

* 1 Tablespoon Avocado or Olive Oil

* 1 teaspoon Kosher Salt

* 1 teaspoon Black Pepper

* 1 teaspoon Garlic Powder

For the Chicken

* 1 pound Chicken Breast, cut into bite size pieces

* 1 Tablespoon Chili Oil

* 2 teaspoons Ground Ginger

* 2 Tablespoons (30g) Chili Garlic Sauce plus 1 Tablespoon (21g) Honey, for glazing

1. Toss the broccoli in the oil before seasoning with the salt, pepper, and garlic powder. Set aside.

2. Toss the chicken in the chili oil before seasoning with the ground ginger and stirring to evenly coat.

3. If you have an air fryer with separate racks, place the broccoli on one with the chicken on another rack on top. Air fry for 4-5 minutes at 400ºF until the chicken is 150ºF to 160ºF before brushing on a mixture of the chili garlic and honey and air frying another 2 minutes at 400ºF to caramelize the sauce and finish cooking the chicken to 165ºF.* (You can also use the broil function if your air fryer has one.)

4. If you have a single basket air fryer, cook the broccoli on its own for 5-6 minutes at 400ºF before setting aside and cooking the chicken. You can toss together or reheat the broccoli on its own in the air fryer for a minute, if needed.

5. Garnish with toasted sesame seeds and serve with rice or cauliflower rice and extra chili garlic sauce and honey, if desired.

*For the two rack air fryer, I used an Instant Pot Vortex Pro. The single basket air fryer cook times are with a 6.5-quart Ninja Foodi. Cook times may vary so go by the internal temperature of your chicken.

Grab the printable recipe card on my site as always.

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