Protein Swap | Air Fryer Honey-Garlic Sticky Chicken Breasts
with Crunchy Celery-Apple Slaw & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
Get sticky with it! There’s no resisting the gleaming glaze on these chicken breasts. A swirl of honey-sweetened ponzu and garlic bronzes the surface beautifully thanks to a turn in the Air Fryer, using less oil and less cleanup than traditional frying techniques. Serve them over fragrant jasmine rice along with a super-crunchy slaw that tosses together apple matchsticks, celery and scallions. This is one meal where finger licking is strongly encouraged.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 3 Garlic cloves
- 2 Scallions
- 3 Celery stalks
- 1 Apple
- 30ml Rice vinegar
- 160g Jasmine rice
- 30ml Ponzu lime sauce
- 28g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Oil
Basting brush
Microwave
Air fryer
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
4 g
Sodium
1660 mg
Total Carb
101 g
Sugars
30 g
Protein
46 g
Fibre
4 g
Preparation
Cook the rice
Preheat the air fryer to 400°F. Lightly oil the basket. Place the honey pouches in a small bowl of hot water to soften. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the sauce & fry the chicken
Meanwhile, mince the garlic. In a small bowl, microwave the garlic, ponzu and ¾ of the honey, 30 sec., until warmed through. Pat the chicken* dry with paper towel; season with the spices. Place in the air fryer basket and brush with ⅓ of the sauce. Fry, flipping and brushing with the remaining sauce twice, 13 to 15 min., until cooked through and glazed.
Mise en place
Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops. Thinly slice the celery crosswise on an angle. Core and cut the apple into matchsticks (or core and thinly slice).
Make the slaw
In a large bowl, combine the vinegar, white bottoms of the scallions, remaining honey and 2 tbsp oil (double for 4 portions). Add the apple, celery and S&P; toss well.
Plate your dish
Divide the rice, chicken and slaw between your plates. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
