NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 tsp Cornstarch

1 large Egg White

2 tbsp Panko Bread Crumbs

1/4 cup Orange Juice

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

1 tsp Soy Sauce

1 cup Broccoli, steamed

1/2 cup Brown Rice, cooked

PREPARATION

• 1

  Preheat your air-fryer to 400°F.

• 2

  Pat the chicken breast dry and cut it into bite-sized pieces or strips for even cooking.

• 3

  In a shallow bowl, combine the cornstarch and lightly season with a pinch of salt and pepper. In another small bowl, whisk the egg white.

• 4

  Dip the chicken pieces first in the egg white, then coat them in panko bread crumbs to form a light crispy layer.

• 5

  Place the coated chicken pieces in the air-fryer basket in a single layer and cook for 8-10 minutes, flipping halfway through, until golden and cooked through.

• 6

  While the chicken is cooking, prepare the orange sauce. In a small saucepan, combine the orange juice, minced garlic, minced ginger, and soy sauce. Heat gently over low-medium heat, stirring occasionally, until the sauce slightly thickens, about 3-4 minutes.

• 7

  Steam or microwave the broccoli until bright green and tender, about 3-4 minutes if steaming.

• 8

  If not pre-cooked, prepare brown rice according to package instructions, or reheat pre-cooked rice.

• 9

  Once the chicken is done, transfer it to a large bowl and toss with the warm orange sauce to evenly coat each piece.

• 10

  To serve, layer the brown rice and steamed broccoli in a bowl, then top with the crispy orange chicken. Optionally, garnish with a little extra orange zest for brightness.