Recipe 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 (10.8-ounce) frozen California blend vegetables, such as broccoli, cauliflower and carrots
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (8.5-ounce) microwavable bag jasmine rice, prepared and kept warm
- 1 cup shredded purple cabbage
- 1/2 cup shelled edamame
- Toasted sesame seeds, for garnish
- Chopped green onions, for garnish
Recipe Directions
- Combine ketchup, Worcestershire sauce, molasses, soy sauce, sugar and garlic in a small bowl. Set aside.
- Preheat air-fryer to 400°F for 5 minutes. Place chicken cutlets in an even layer in air-fryer basket. Arrange vegetables in an even layer around chicken cutlets. Drizzle vegetables with oil and season with salt and pepper, to taste. Cook for 10 to 15 minutes, flipping cutlets halfway through, until lightly browned and crisp, and vegetables are tender. Slice chicken cutlets.
- Divide rice evenly between bowls. Top with chicken cutlets, vegetables, cabbage and edamame. Garnish with sesame seeds and green onions. Serve with ketchup mixture, and enjoy.
