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Hot Honey Sesame Chicken with Nappa Cabbage Stir-Fry

Author: Maika
Crispy chicken is coated in a sweet, spicy, tangy, thick sauce made of hot honey, soy sauce, black vinegar, ginger, and tons of garlic, stir-fried with crispy onion and cabbage, carrots, bell peppers and chilies, and sesame seeds.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 3
Course: Poultry
Cuisine: East Asian, Asian, North East Asian, Chinese
Keyword: air fryer, quick and easy, dinner, lunch, bowls, vegetables, dairy-free, summer, fall, winter, spring, stove top, spicy, stir fry, rice cooker, 30 minute meal, pollotarian, wok, noodles
Calories: 573kcal

Ingredients

For the Side of Rice

  • 1 cup cooked medium grain white rice

For the Breaded Chicken

  • 1 egg beaten
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger paste (or 1-inch ginger minced)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoons avocado oil
  • 1 pound boneless skinless chicken breast sliced into ½-inch thin strips
  • ¾ cup Japanese panko bread crumbs

For the Hot Honey Sesame Sauce

  • 1 tablespoon Chinese black vinegar (or rice vinegar)
  • ¼ cup hot honey
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

For the Stir Fried Vegetables

  • 1 tablespoon avocado oil
  • 1 medium onion thinly sliced
  • 1 ½ cup napa cabbage thinly sliced
  • salt to taste
  • 1 medium carrot shredded
  • 1 medium red bell peppers thinly sliced
  • 1 medium green bell peppers thinly sliced
  • 1 teaspoon black sesame seeds
  • ½ teaspoon crushed red pepper chili flakes
  • 2 scallions sliced

Garnish

  • black sesame seeds

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Note: Remember to have your rice already started or cooked before completing this recipe. In addition, have all your ingredients prepared ahead of time before stirfrying since this cooking method is fast-paced.
  • Bread the Chicken: Beat the egg in a mixing bowl and combine with the garlic, ginger, soy sauce, and avocado oil. Add the chicken pieces to the egg mixture. In a breading container (or container with a lid or sealable bag) combine the breadcrumbs and the well drained battered chicken pieces while reserving the egg mixture and shake well. Place the egg mixture aside for later use.
  • Set the Air Fryer: Preheat the air fryer to 390 degrees Fahrenheit with the cooking timer at 8 minutes. Place the chicken in the basket in an even layer with space in between each piece. Then flip at 4 minutes. When done, leave it in the opened air fryer to keep warm and crispy. While the chicken cooks, make the sauce.
  • Make the Sauce: Whisk the remaining egg mixture with the black vinegar, hot honey, sesame oil, and cornstarch and set aside.
  • Make the Stir Fry: Heat a wok on medium-high heat with oil. Once heated, cook the onions, then add the cabbage and season with salt. After 30 seconds, add the carrots and bell peppers.
  • Add the sesame seeds and chili flakes, combine with the vegetables, and toast for 30 seconds while stirring. Then add and heat the sauce. Finally, remove the wok from the heat, add the crispy chicken pieces and sliced scallions, and combine well.
  • Serve: Plate up the rice, add the stir fry chicken and vegetables on top, and garnish with sesame seeds.

Video

Nutrition

Calories: 573kcal | Carbohydrates: 63g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 722mg | Potassium: 1084mg | Fiber: 5g | Sugar: 30g | Vitamin A: 5211IU | Vitamin C: 101mg | Calcium: 123mg | Iron: 3mg
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