Serves 1
Directions
- 1Cut the chicken thighs into 1.5 inch pieces.
- 2Coat the chicken pieces with salt, pepper, oil, and baking powder.
- 3Mix well to ensure all chicken pieces are coated.
- 4Place the chicken pieces in the air fryer in batches, leaving space around them for even cooking.
- 5Air fry the chicken at 385°F for 12 minutes or until an internal temperature of 165°F is reached.
- 6Set the cooked chicken aside.
- 7On medium-high heat, add all Mongolian sauce ingredients to a saucepan in the listed order, except for the chives.
- 8Stir the sauce frequently.
- 9Once the sauce has thickened to your liking, add the cooked chicken and gently fold it into the sauce, making sure to coat all the chicken.
- 10Add the chives and gently mix them in.
- 11Serve over rice or vegetables and enjoy.
Ingredients
- 3 chicken thighs chicken thighs
- 1 tbsp salt
- 1 tbsp pepper
- 3 tbsp baking powder
- 2 tbsp avocado oil
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp hoisin or oyster sauce
- 1 tbsp zero calorie brown sugar
- 3 cloves garlic
- 1 inch piece ginger
- whole Thai chilies
- 1 bunch whole chives
- 2 tbsp water
- 2 tbsp honey
Equipment
air fryersaucepantongsspatulawok
Tips
- For more spice, break the whole Thai chilies.
- Leave space around the chicken pieces in the air fryer for even cooking.
- Adjust heat to low if the sauce pan gets too hot while making the sauce.
- Gently fold the chicken into the sauce to coat all pieces.
- Serve over rice or vegetables.
- This recipe is good for losing weight and maintaining a healthy diet.
- I could eat this everyday.
- I started at 255 pounds and I'm down to 208, and I will be back down to 200.
- I gained 2 pounds back.
- I wasn't paying attention to what I was eating and I blew it.
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