Air Fryer Salt & Pepper Chicken Rice Bowls

Cook the chicken

• Heat the air fryer to 200°C. Chop the chicken thighs into bite-sized pieces.
• In a bowl, combine the chicken with the cornflour, a pinch of black pepper, Chinese 5 Spice and the garlic granules, mixing well. Drizzle with a dash of your preferred oil or cooking spray. Add to the air fryer basket and cook for 12 - 15 minutes.

Prep the rest of the ingredients

• While the chicken cooks, thinly slice the bell peppers, spring onions and red chillies. Adjust the amount of red chillies used to taste. Separate the leaves from the pak choi and finely chop the thicker stalks.

Cook the vegetables

• Add the bell peppers, red chillies and half the spring onions to the air fryer basket. Drizzle in your preferred oil, toss well and cook for 4 - 5 minutes.
• Make the glaze - in a small bowl, mix together the honey, rice vinegar and sriracha.
• Add the pak choi leaves to the air fryer basket, pour in the glaze and mix well. Cook for another 2 minutes.

Cook the rice

• Cook the basmati microwave rice according to the packet instructions.

Plate Up

• Plate up the Salt & Pepper Chicken with the rice, scatter over the reserved spring onions and toasted sesame seeds. If you like a little extra heat add some more red chillies on top. Serve with the lime wedges on the side. Tuck in and enjoy!