Soy and sriracha air fryer chicken thighs

Name: Soy and sriracha air fryer chicken thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons soy sauce; 1 teaspoon sriracha chilli sauce; 2 tablespoons maple syrup; 1 tablespoon sesame seeds, toasted; 8 chicken thigh fillets (1.3kg); 2 bunches baby pak choy, halved lengthways; 400g packet microwave jasmine rice; 3 green onions, sliced thinly

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Erin Roberts

Soy and sriracha air fryer chicken thighs

Ingredients

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2 tablespoons soy sauce1 teaspoon sriracha chilli sauce2 tablespoons maple syrup1 tablespoon sesame seeds, toasted8 chicken thigh fillets (1.3kg)2 bunches baby pak choy, halved lengthways400 grams packet microwave jasmine rice3 green onions, sliced thinly

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Instructions

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Step 1

Combine sauces, maple syrup and half the sesame seeds in a shallow bowl; add chicken and turn to coat well.

Step 2

Line the base of the outer pan of air fryer with foil. Preheat to 200˚C for 3 minutes.

Step 3

Taking care, place chicken in the air fryer basket, reserving the marinade; at 200˚C, cook for 20 minutes, turning and basting with reserved marinade halfway through cooking time, until cooked through.

Step 4

When chicken has 3 minutes cooking time left, top with pak choy, cut-side up; cook for 3 minutes or until tender.

Step 5

Meanwhile, reheat jasmine rice following packet directions; transfer to a medium bowl and stir in three-quarters of the green onion.

Step 6

Serve chicken with rice and pak choy, topped with remaining sesame seeds and green onion.