Air Fryer Honey Garlic Chicken and Broccoli

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3 cup Broccoli
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  2 tsp Garlic powder
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  1 tsp Paprika, Ground
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  0.5 tsp Ginger, Fresh Root
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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup Honey
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  2 tsp Vinegar, Rice
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Chili Crisp, Prepared

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Green Onion (Scallion)
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  Rice, White, Long-Grain

Instructions

1. 1Cook the white rice according to package directions over medium heat until tender and fluffy; set aside.
2. 2Pat the chicken breast dry with paper towels, then cut into bite-sized pieces (about 1–1.5 inches). Season with garlic powder and paprika.
3. 3Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the chicken pieces and cook 6–8 minutes, stirring occasionally, until no longer pink in the center and internal temperature reaches 165°F.
4. 4Mince the fresh ginger root and add it to the skillet along with the soy sauce, honey, and rice vinegar. Stir well to combine and cook 2–3 minutes over medium heat until the sauce thickens slightly and coats the chicken.
5. 5Add the broccoli florets to the skillet and toss to coat with sauce. Cook 4–5 minutes over medium heat, stirring frequently, until the broccoli is tender-crisp and bright green.
6. 6Remove from heat and stir in the chili crisp and sliced green onions.
7. 7Divide the chicken and broccoli mixture evenly into 2 airtight containers while hot, and divide the cooked rice between the same containers.
8. 8Store in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 3–4 minutes or microwave until warmed through before serving.