Description
This Air Fryer Chicken and Peppers recipe offers a quick, flavorful dish perfect for weeknight dinners. Tender chicken breast cubes and colorful bell peppers are marinated in a savory blend of soy sauce, Worcestershire sauce, and spices, then air fried to juicy perfection. Finished with a hint of sweetness from brown sugar, this meal is delicious served over white rice.
Ingredients
Scale
Chicken and Peppers
- 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
- 1 tablespoon brown sugar
Optional
- Cooked white rice, for serving
Instructions
- Preheat Air Fryer: Preheat your air fryer to 390°F (200°C) for 5 minutes to ensure it’s hot and ready for cooking.
- Prepare Ingredients: Trim any excess fat from the chicken breasts and cut into 1-inch cubes. Remove seeds and ribs from both the red and green bell peppers, then slice them into 1-inch pieces.
- Marinate Chicken and Peppers: In a large bowl, mix the chicken cubes and pepper pieces with soy sauce, Worcestershire sauce, olive oil, sesame oil, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Toss everything thoroughly to coat all pieces evenly.
- Air Fry the Mixture: Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the chicken and pepper mixture in a single layer inside the basket. Cook for 6 minutes, then shake the basket to redistribute the ingredients. Continue cooking 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 chicken and peppers are still hot, sprinkle the brown sugar over the mixture and toss gently to allow it to dissolve and add a subtle sweetness. Serve immediately over cooked white rice if desired.
Notes
- Ensure chicken is cooked thoroughly to at least 165°F for food safety.
- You can substitute bell peppers with other vegetables like zucchini or onions for variety.
- Adjust red pepper flakes to control the level of spiciness.
- For a lower sodium version, reduce soy sauce or use a salt-free alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
