This air fryer orange chicken is a lighter, family-friendly take on a takeout favorite. Tender chicken, sautéed bell peppers, and a sweet citrus sauce come together for an easy dinner that is delicious over jasmine rice.
A QUICK NOTE
Cut the chicken into evenly sized pieces so it cooks at the same rate, and work in batches if your air fryer basket is crowded. Keep the crushed red pepper optional—or add it only to the adult portions—to make this easy to serve to the whole family.
COOK TIME
20–25 minutes
INGREDIENTS
CHICKEN & VEGETABLES
3–4 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
4 tablespoons cornstarch
3 green bell peppers, sliced
Crushed red pepper flakes, to taste, optional
ORANGE SAUCE
1 cup orange juice
4 tablespoons Swerve brown sugar replacement
4 tablespoons gluten-free soy sauce
3 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
3 teaspoons cornstarch
4 tablespoons water
FOR SERVING
Cooked jasmine rice
Sesame seeds, optional
DIRECTIONS
1. Preheat the air fryer to 400°F.
2. Toss the chicken with 4 tablespoons cornstarch in a large bowl until evenly coated.
3. Arrange the chicken in a single layer in the air fryer basket, working in batches if needed. Air fry for 8–10 minutes, shaking halfway through, until the chicken reaches 165°F. Set aside.
4. Whisk together 3 teaspoons cornstarch and 4 tablespoons water in a small bowl to make a slurry.
5. In a saucepan or wok, combine the orange juice, brown sugar replacement, soy sauce, rice vinegar, sesame oil, garlic, ginger, and slurry. Simmer over medium-low heat for 5–7 minutes, stirring frequently, until thickened.
6. Meanwhile, cook the bell peppers in a separate skillet until crisp-tender or softened to your preference.
7. Remove the sauce from the heat. Add the cooked chicken and bell peppers, then toss to coat.
8. Serve over jasmine rice. Top with crushed red pepper flakes and sesame seeds, if desired.
