👩🍳 Instructions
1
Toss chicken pieces with 1 tablespoon olive oil, 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated. Chill for 10–30 minutes if time allows.
2
Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small bowl. Set aside the cornstarch slurry (1 tbsp water + 1 tsp cornstarch).
3
Preheat air fryer to 400°F (200°C). Arrange chicken in a single layer and air-fry for 8–10 minutes, shaking halfway, until golden and internal temp reaches 165°F.
4
Toss broccoli with a pinch of salt and 1 teaspoon olive oil. Air-fry at 375°F (190°C) for 6–8 minutes, shaking once, until crisp-tender with some charred tips.
5
Simmer the prepared sauce in a small skillet over medium heat. Stir in the cornstarch slurry and cook until glossy and thickened, about 30–60 seconds.
6
Return chicken to the skillet, toss to coat in the glaze, then add broccoli and gently combine. Garnish with sesame seeds and sliced green onions before serving.
