Ingredients
| 3 | chicken breasts, cubed |
| low-calorie oil spray | |
| 1 heaped tsp | curry powder |
| 2 x 250g packets of | microwaveable rice |
| 1 tbsp | hoisin sauce |
| 1 tbsp | oyster sauce |
| 1 tbsp | soy sauce |
| 1 tsp | sesame oil |
| 1 tbsp | garlic purée |
| 1 tsp | ground ginger |
| ½ tsp | Chinese 5 spice |
| 1 | carrot, grated |
| 1 | onion, finely chopped |
| 50g | frozen peas |
| 1 egg, beaten (optional) | |
| salt, to taste | |
| 50g jar of | curry sauce and chopped spring onions, to serve |
Essential kit
You will need: an air-fryer.
Instructions
Preheat the air fryer to 200°C for 2 minutes. Meanwhile, spray the chicken with oil, then dust with the curry powder and season with salt. Add the chicken to the preheated air fryer and air-fry for 7–8 minutes.
Cook the rice according to the packet instructions, then toss into the chicken with the hoisin, oyster and soy sauces, the sesame oil, garlic purée, ground ginger and Chinese 5 spice. Toss together along with the veg, then air-fry at 200°C for another 5 minutes.
If you want to add an egg, do it as soon as the dish is cooked and piping hot. Stir everything through in the air fryer so the egg cooks in the heat of the other ingredients.
Serve with some curry sauce and chopped spring onions.
455 calories per serving.
Serving note: This will make four large portions or it will serve five as a side dish.
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