Air Fryer Orange Chicken

Step 1. Bring Jasmine Rice, most of the Water, and half the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and leave covered.

Step 2. Toss Chicken Breast with the rest of the Salt, most of the Cornstarch, and Vegetable Oil until coated. Preheat the air fryer to 400°F (200°C).

Step 3. Arrange half the chicken in a single layer in the air fryer basket. Air-fry at 400°F (200°C), shaking halfway, until crisp and no longer pink inside, about 10 minutes. Transfer to a plate.

Step 4. Air-fry the remaining chicken at 400°F (200°C) in the same way until crisp and no longer pink inside, about 10 minutes. Meanwhile, prepare the sauce and broccoli.

Step 5. Mix the rest of the Cornstarch with the rest of the Water. Combine the juice and zest of the Orange with Soy Sauce, Rice Vinegar, Brown Sugar, Garlic, and Ginger in a large skillet.

Step 6. Bring the sauce to a simmer over medium heat. Stir in the cornstarch mixture and simmer, stirring, until glossy and thick enough to coat a spoon, about 2 minutes. Turn off the heat.

Step 7. Meanwhile, cook Broccoli in a pot of boiling water until bright green and just tender, about 4 minutes. Drain.

Step 8. Toss the cooked chicken in the sauce until coated. Fluff the rice and serve with the chicken and broccoli.