Description
This Air Fryer Chicken and Peppers recipe is a quick, flavorful, and healthy dish perfect for a weeknight dinner. Juicy chicken breast pieces are marinated in a savory blend of soy sauce, Worcestershire sauce, sesame and olive oils, and spices, then air fried with colorful red and green bell peppers until tender and perfectly cooked. A sprinkle of brown sugar at the end adds a subtle sweetness that balances the savory flavors. Serve over white rice for a complete meal that’s ready in under 30 minutes.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless skinless chicken breast
- 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
Vegetables
- 1 small red bell pepper
- 1 small green bell pepper
Finishing Touch
- 1 tablespoon brown sugar
- Cooking spray
- Cooked white rice, for serving (optional)
Instructions
- Preheat Air Fryer: Set your air fryer to 390°F (200°C) and allow it to preheat for 5 minutes to ensure even cooking.
- Prepare Ingredients: Trim any excess fat from the chicken breasts and cut the meat into 1-inch cubes. Remove seeds and ribs from both bell peppers and chop them into 1-inch pieces for even cooking.
- Marinate: In a large bowl, combine the chicken cubes and chopped bell peppers with low sodium soy sauce, Worcestershire sauce, olive oil, sesame oil, garlic powder, onion powder, coarse salt, black pepper, and red pepper flakes. Toss everything together thoroughly to coat all pieces evenly.
- Air Fry: Lightly spray the air fryer basket with cooking spray to prevent sticking. Spread the marinated 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).
- Finish and Serve: Immediately after cooking, sprinkle the mixture with brown sugar and toss while hot to dissolve the sugar and add a gentle sweetness. Serve the chicken and peppers hot over cooked white rice, if desired, making a complete and satisfying meal.
Notes
- For a gluten-free version, use tamari sauce instead of soy sauce.
- Adjust red pepper flakes to control the level of heat according to your taste.
- Make sure not to overcrowd the air fryer basket to ensure even cooking and browning.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
