Our juicy, tender Rossdown Black Garlic Chicken Breast Skewers are paired with crisp vegetables and a sweet-savory garlic ginger sauce for a quick, flavour-packed meal. Served over warm rice with fresh toppings, this easy air-fryer recipe delivers restaurant-style taste in less than 20 minutes.
Course:
Dinner, Lunch, Main Course
Protein:
chicken 
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Servings
2
Prep Time
10 Minutes
Cooking Time
8 Minutes
Ingredients
- 1 x 350 g package Rossdown Meal Starters Black Garlic Chicken Breast Skewers
- 1/2 yellow onion, sliced
- 1 medium carrot, sliced
- 1 bell pepper, sliced
- 1 tsp minced garlic
- 1/3 cup water
- 1/4 cup coconut palm sugar
- 3 tbsp soy sauce
- 1/2 tsp ginger powder
- 1 tbsp lemon juice
- 2 tsp corn starch dissolved in 2 tbsp cold water
- 1/2 cup bean sprouts
- 2 cups steamed short grain or jasmine rice
- Cucumber slices, to serve
- Finely sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Directions
- Preheat an air fryer to 400 degrees F (200 degrees C) and lightly spray Black Garlic Chicken Breast Skewers with baking spray. Cook until internal temperature reaches 165 degrees F (74 degrees C) - about 8 minutes - flipping halfway through the cook time.
- In a small mixing bowl, combine water, coconut sugar, soy sauce, ginger and lemon juice and stir to dissolve the sugar.
- While the chicken is cooking, preheat a wok or non-stick pan over medium-high heat. Add a splash or oil and add onion, carrot and bell pepper. Stir-fry until onions are softened and lightly browned - about 3 minutes. Add garlic and stir fry for 30 seconds more.
- Pour in soy mixture and reduce heat to medium-low. Simmer for about a minute and a half. Pour in cornstarch mixture and stir well until the sauce thickens - about 30 seconds more. Add bean sprouts and toss to coat.
- Divide rice into 2 bowls and top each with teriyaki vegetables, sliced cucumber and 3 Black Garlic skewers. Garnish with green onions and toasted sesame seeds and serve.
Products
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