Description
This Air Fryer Chicken and Peppers recipe is a quick and flavorful meal featuring juicy chicken breast cubes and vibrant bell peppers tossed in a savory marinade and perfectly cooked in an air fryer. Ready in just 26 minutes, it delivers a delicious and healthy dinner option with a hint of sweetness from brown sugar and a subtle spicy kick.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breast
- 1 small red bell pepper
- 1 small green bell pepper
Marinade and Seasoning
- 1/4 cup low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon coarse salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
Finishing
- 1 tablespoon brown sugar
- Cooked white rice, for serving (optional)
Instructions
- Preheat Air Fryer: Set your air fryer to 390°F (200°C) and let it preheat for 5 minutes to ensure a hot cooking environment for the chicken and peppers.
- Prepare Ingredients: Trim any excess fat from the chicken breast and cut it into 1-inch cubes. Remove the seeds and ribs from both the red and green bell peppers, then cut them into 1-inch pieces.
- Make Marinade and Combine: In a large bowl, combine the chicken cubes and pepper pieces with soy sauce, Worcestershire sauce, olive oil, sesame oil, garlic powder, onion powder, coarse salt, black pepper, and red pepper flakes. Toss thoroughly to ensure all pieces are evenly coated.
- Prepare Air Fryer Basket: Lightly spray the air fryer basket with cooking spray to prevent sticking. Spread the chicken and pepper mixture in a single layer, avoiding overcrowding to promote even cooking.
- Air Fry the Mixture: Cook the chicken and peppers for 6 minutes. Then, carefully shake the basket to redistribute the ingredients for even cooking. Continue to cook for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Add Brown Sugar and Serve: While the mixture is still hot, sprinkle the brown sugar on top and toss to dissolve slightly, adding a subtle sweetness. Serve the chicken and peppers over cooked white rice if desired.
Notes
- Ensure chicken is fully cooked to an internal temperature of 165°F to avoid foodborne illness.
- Adjust red pepper flakes according to your heat preference or omit if sensitive to spice.
- If you don’t have an air fryer, this recipe can be adapted for stovetop cooking in a skillet but will take slightly longer.
- For added crunch, consider adding sliced onions or mushrooms to the mixture before cooking.
