Coconut fried rice
Enjoy this coconut fried rice at Christmas time. With shredded brussels sprouts and pomegranate jewels, it's a festive trimming with a twist
Air fryer salt & pepper chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g boneless, skinless chicken thighsroughly chopped
- 1½ tsp cornflour
- ¾ tsp Szechuan peppercrushed (or use black pepper)
- 1 tsp Chinese five-spice powder
- 1 red chillifinely chopped
- 2 red peppersroughly chopped
- 6 spring onions4 roughly chopped, 2 sliced on the diagonal
- 1½ tsp olive oil
- 2 pak choileaves separated
- ½ tbsp honey
- 1 tbsp Shaohsing rice wine
- cooked rice and soy sauce, to serve
Nutrition: Per serving
- kcal206
- fat10g
- saturates2g
- carbs9g
- sugars7g
- fibre3g
- protein20g
- salt1.2g
Method
step 1
Heat the air fryer to 200C. Combine the chicken with the cornflour, ¾ tsp salt, the Szechuan pepper and five-spice powder. Tip into the air fryer basket and cook for 15 mins until cooked through. Tip onto a plate and set aside.
step 2
Tip the chilli, peppers and roughly chopped spring onions into a bowl and toss with the olive oil, then tip into the air fryer basket and cook for 10 mins. Add the pak choi leaves and cook for a further 5 mins. Scoop everything from the air fryer into a bowl along with the chicken, honey and rice wine. Stir together, then return it all to the air fryer and cook for 2 mins. Scatter over the remaining spring onions and serve with the cooked rice and soy sauce.
