For this recipe you'll need a Sunbeam SteamFry Air Fryer + Steam.
Ingredients:
- 120g Chicken Breast (weighed raw)
- 1 Egg White
- 20g Panko Breadcrumbs
- ½ tsp Garlic Powder
- 15ml Balsamic Vinegar
- 15ml Soy Sauce
- 15ml Oyster Sauce
- 10g Brown Sugar
- 5g Cornflour
- 1 tsp Fresh Ginger
- 1 Minced Garlic Clove
- ½ tsp Chilli Flakes
- 50g Red Capsicum
- 50g Zucchini
- 10g Spring Onion
- 15g Unsalted Cashews
- 125g Cooked White Rice
Let's make it:
Step 1:
Dice the chicken breast and place the bread crumbs in a bowl with garlic powder, salt and pepper. Coat the chicken in the egg white, then the breadcrumb mix. Add to the Sunbeam SteamFry Air Fryer + Steam basket lined with baking paper set to STEAM FRY and adjust temperature to 180ºC. Cook for 8 minutes, shaking the basket halfway through. Once cooked remove from basket and set aside.
Step 2:
Chop the zucchini, capsicum and spring onion. Add the to the Sunbeam Steam Fry, set to STEAM FRY and adjust temperature to 180ºC. Cook for 5 minutes or until vegetables are soft.
Step 3:
Meanwhile, to make the sauce, add vinegar, soy sauce, oyster sauce, brown sugar, corn flour, grated ginger, garlic and chilli flakes to a bowl. Whisk until smooth.
Step 4:
Add the chicken, cashews and sauce and vegetables and cook for a further 3 minutes. Serve with rice.