(Serves 2–3)
Ingredients
- 2 medium chicken breasts (or thighs), cut into bite-sized pieces
- 1 tbsp olive oil
- 1 cup mushrooms, sliced (button or cremini work well)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp freshly ground black pepper (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for depth)
- 1 tsp sesame oil
- 1 tsp cornstarch + 2 tbsp water (optional, for thicker sauce)
- Salt, to taste
- Optional garnish: chopped green onions or sesame seeds
Instructions
- Preheat Air Fryer
- Preheat air fryer to 375°F (190°C) for 3–5 minutes.
- Season the chicken
- In a bowl, toss chicken pieces with 1/2 tsp salt, black pepper, and 1/2 tbsp olive oil.
- Air fry the chicken
- Place chicken in the air fryer basket in a single layer.
- Cook at 375°F for 10–12 minutes, shaking halfway through, until chicken is golden and cooked through (internal temp 165°F).
- Cook mushrooms and onions
- While chicken is cooking, heat the remaining olive oil in a skillet or wok over medium heat.
- Add mushrooms and onions, sauté 3–4 minutes until tender.
- Add garlic and sauté 30 seconds more until fragrant.
- Make the sauce
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, and cornstarch slurry (if using).
- Combine everything
- Add cooked chicken to the mushroom/onion mixture.
- Pour the sauce over and stir well for 1–2 minutes until chicken is coated and sauce thickens slightly.
- Serve
- Garnish with green onions or sesame seeds.
- Serve over rice, noodles, or cauliflower rice for a low-carb option.
Tips for Air Fryer Success
- Don’t overcrowd the basket—cook in batches if needed.
- Shake halfway to ensure even cooking and browning.
- Adjust black pepper to taste; freshly cracked gives the best flavor.