Air-Fried Chicken and Vegetable Stir-Fry with Peanuts

Preparation: Start by cooking the white rice according to the package instructions to have it ready to serve with the stir-fry. In a bowl, whisk together the ingredients for the marinade. Add the chicken thigh pieces and make sure they're well-coated. Let it marinate for at least 30 minutes in the refrigerator. In another bowl, combine the ingredients for the stir-fry sauce and set aside

Air Frying Chicken: Preheat your air fryer to 375°F (190°C). Place the marinated chicken in the air fryer basket and cook for approximately 10-12 minutes or until the chicken is golden brown and cooked through. You may need to do this in batches depending on the size of your air fryer. Once cooked, set aside.

Stir-Frying Vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and a splash of water, then cover and steam for about 3 minutes. Add the zucchini and bell peppers, and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Combining Ingredients: Add the air-fried chicken and peanuts to the skillet with the vegetables. Stir to combine. Give the stir-fry sauce a quick stir (to ensure the cornstarch is well-mixed) and pour it over the chicken and vegetables. Toss everything together and cook for an additional 2-3 minutes until the sauce has thickened and everything is well-coated.

Serving: Taste and season with additional salt and pepper if needed. Serve the stir-fry over a bed of fluffy white rice. Optional: Garnish with sliced green onions or a sprinkle of sesame seeds for extra flavor and presentation.

Chef's Notes: Feel free to adjust the vegetables based on what's in season or your personal preference. If you'd like a bit of heat, add a pinch of red pepper flakes to the stir-fry sauce. The peanuts add a delightful crunch, but if allergies are a concern, they can be omitted.