Ingredients
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 tablespoon molasses
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons sugar
- 1 clove garlic finely grated
- 2 frozen breaded chicken breast cutlets
- 1 bag California blend vegetables, such as broccoli, cauliflower and carrots 10.8 ounces frozen
- 1 tablespoon olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 1 bag microwavable jasmine rice, prepared and kept warm 8.5 ounces
- 1 cup shredded purple cabbage
- 1/2 cup shelled edamame
- toasted sesame seeds for garnish
- chopped green onions for garnish
Instructions
- In small bowl, combine ketchup, Worcestershire sauce, molasses, soy sauce, sugar and garlic. Set aside.
- Preheat air-fryer to 400 F 5 minutes. Place chicken cutlets in even layer in air-fryer basket. Arrange vegetables in even layer around chicken cutlets. Drizzle vegetables with oil and season with salt and pepper, to taste. Cook 10-15 minutes, flipping cutlets halfway through, until lightly browned and crisp and vegetables are tender. Slice chicken cutlets.
- Divide prepared rice evenly between bowls. Top with chicken cutlets, vegetables, cabbage and edamame. Garnish with sesame seeds and green onions. Serve with ketchup mixture.