Cashew Chicken in the Air Fryer

A well-liked Asian cuisine meal is now healthier and more reasonably priced thanks to our Air Fryer Cashew Chicken. Your Air Fryer cooks tender chicken thighs until they are crispy, and then they are combined with my own cashew chicken sauce. It’s similar to placing a takeout order!

Ten minutes for preparation

Ten minutes to cook

Twenty minutes in total.

Ingredients

Regarding the Chicken

Chicken

One pound of skinless, boneless chicken thighs

One scrambled egg

1/4 cup of corn starch

Regarding the Sauce

1/4 cup of water

Two teaspoons of corn starch

1/4 cup of cashews

One-third cup of hoisin sauce

One tablespoon of rice vinegar

One minced garlic clove

One tablespoon of sesame oil

Two tablespoons of brown sugar

Two tablespoons of corn starch

Two tablespoons of water

1/4 cup of small-crowned broccoli

Half a bell pepper, chopped into 1-inch chunks

Two diced green onions

Garnish with sesame seeds (optional).

Directions

Set the air fryer’s temperature to 375°F.

Slice the thighs of chicken into 1-inch chunks.

Season chicken thighs with salt & pepper. Dredge in corn starch after adding an egg. Make sure the chicken is completely covered.

Apply cooking spray to the Air Fryer and cook for 10 minutes, rotating it halfway through. When the chicken is at least 165 degrees inside and crispy on the outside, remove it.

Broccoli should be cut into little crowns. Slice the red bell pepper into 1-inch segments.

Broccoli, red bell pepper, water, hoisin sauce, soy sauce, rice vinegar, sesame oil, cashews, and brown sugar should all be combined in a saucepan while the chicken cooks. Cook for five minutes.

Add water, corn starch, and garlic five minutes later. Cook for an additional five minutes on low heat.

Add the chicken, veggies, and sauce to a skillet.

• If preferred, top with sesame seeds and green onions and serve over white rice.