Cooking Time: 30 Minutes
FOR THE CHICKEN
¼ cup cornstarch, plus 2 teaspoons
¼ teaspoon kosher salt
2 large eggs
1 tablespoon sesame oil
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Nonstick cooking spray
6 tablespoons ketchup
¾ cup apple cider vinegar
1½ tablespoons soy sauce
1 tablespoon sugar FOR THE
1 cup finely diced fresh pineapple
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
1 tablespoon vegetable oil
2 cups frozen cauliflower rice, thawed
2 tablespoons soy sauce
1 teaspoon sesame oil
2 scallions, sliced
To prep the chicken: Set up a breading station with two small shallow bowls. Combine ¼ cup of cornstarch and the salt in the first bowl. In the second bowl, beat the eggs with the sesame oil.
Dip the chicken pieces in the cornstarch mixture to coat, then into the egg mixture, then back into the cornstarch mixture to coat. Mist the coated pieces with cooking spray.
In a small bowl, whisk together the ketchup, vinegar, soy sauce, sugar, and remaining 2 teaspoons of cornstarch.
To prep the cauliflower rice: Blot the pineapple dry with a paper towel. In a large bowl, combine the pineapple, bell pepper, onion, and vegetable oil.
To cook the chicken and cauliflower rice: Install a crisper plate in each of the two baskets. Place the chicken in the Zone 1 basket and insert the basket in the unit.
Place a piece of aluminum foil over the crisper plate in the Zone 2 basket and add the pineapple mixture.
Insert the basket in the unit. Select Zone 1, select AIR FRY, set the temperature to 400°F, and set the time to 30 minutes. Select Zone 2, select AIR BROIL, set the temperature to 450°F, and set the time to 12 minutes.
Select SMART FINISH. Press START/PAUSE to begin cooking. When the Zone 2 timer reads 4 minutes, press START/PAUSE.
Remove the basket and stir in the cauliflower rice, soy sauce, and sesame oil. Reinsert the basket and press START/PAUSE to resume cooking.
When cooking is complete, the chicken will be golden brown and cooked through and the rice warmed through. Stir the scallions into the rice and serve.
Nutrition: (Per serving) Calories: 457; Total fat: 17g; Saturated fat: 2.5g; Carbohydrates: 31g; Fiber: 2.5g; Protein: 43g; Sodium: 1,526mg