This quick air fryer meal combines sweet-and-spicy chicken with crispy Brussels sprouts for a simple dinner with plenty of protein and vegetables. Serve it over rice for an easy, balanced meal on a busy weeknight.
A QUICK NOTE
Air fryer models cook a little differently, so begin checking the chicken near the end of the cooking time. It is ready when the thickest pieces reach an internal temperature of 165°F.
COOK TIME
About 24–26 minutes
INGREDIENTS
For the Brussels sprouts
4–5 cups Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
For the sweet chili chicken
1½ pounds boneless, skinless chicken breast, cut into bite-size pieces
1 tablespoon sweet chili sauce, plus more for serving
2 teaspoons ground ginger
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon kosher salt
Sliced scallions, optional
Toasted sesame seeds, optional
Jasmine rice, for serving
DIRECTIONS
1. Toss the trimmed and halved Brussels sprouts with the olive oil, salt, and black pepper.
2. Add the Brussels sprouts to the air fryer basket and cook at 400°F for 10 minutes.
3. While the Brussels sprouts cook, toss the chicken with the sweet chili sauce. Add the ground ginger, garlic powder, chili powder, and salt, then stir until the chicken is evenly coated.
4. After the Brussels sprouts have cooked for 10 minutes, add the chicken to the basket and gently stir everything together. Air fry at 400°F for another 10 minutes.
5. Stir or toss the chicken and Brussels sprouts, then cook for an additional 4–6 minutes, or until the chicken reaches an internal temperature of 165°F.
6. Serve over jasmine rice. Top with scallions and toasted sesame seeds, if desired, and drizzle with additional sweet chili sauce.
