Crispy Honey-Garlic Chicken with Rice & Stir-Fried Noodles

Ingredients

• 11 lb chicken breast(454g)
• 23 tablespoon potato starch(24g)
• 30.5 teaspoon salt(3g)
• 40.5 teaspoon black pepper(1g)
• 51 tablespoon olive oil(15g)
• 61 medium carrot(60g)
• 71 green bell pepper(120g)
• 83 tablespoon honey(45g)
• 93 tablespoon low-sodium soy sauce(45g)
• 101 tablespoon rice vinegar(15g)
• 113 cloves garlic(9g)
• 120.5 teaspoon ginger(2g)
• 130.25 teaspoon chili flakes(1g)
• 140.25 cup chicken broth(60g)
• 151 tablespoon potato starch(8g)
• 162 tablespoon water(30g)
• 171 cup jasmine rice(185g)
• 184 oz flat rice noodles(115g)
• 191 small carrot(40g)
• 202 stalks green onion(30g)
• 211 teaspoon sesame oil(5g)
• 221 tablespoon low-sodium soy sauce(15g)
• 230.25 teaspoon garlic powder(1g)
• 240.5 teaspoon black pepper(1g)

Instructions

1. 1Pat chicken dry, season with salt and pepper, then toss with potato starch until evenly coated.
2. 2Preheat air fryer to 390°F (200°C). Lightly spray basket with olive oil. Air fry chicken 12-14 minutes, shaking halfway, until golden and crisp.
3. 3In a skillet over medium-high heat, add a splash of olive oil. Add sliced carrot and green bell pepper chunks. Stir-fry 3-4 minutes until slightly softened.
4. 4Add honey, soy sauce, rice vinegar, minced garlic, ginger, chili flakes, and chicken broth directly into skillet with vegetables. Bring to a simmer.
5. 5Add slurry (potato starch + water) and stir until sauce thickens and becomes glossy.
6. 6Add crispy air-fried chicken to skillet and toss until fully coated with sticky honey-garlic glaze and veggies.
7. 7In another pan, heat sesame oil. Add julienned carrot and white portion of green onions. Stir-fry 2 minutes. Add cooked noodles, soy sauce, garlic powder, black pepper, and green onion tops. Toss 1-2 minutes.
8. 8Plate meal: Serve chicken with rice and stir-fried noodles.