12 oz Brussels sprouts, stemmed and halved

1 tbsp (16g) olive oil

1 tsp kosher salt

1 tsp black pepper

1 lb boneless skinless chicken breast, diced

1 tbsp (16g) chili oil

2 tsp ground ginger

1 tsp garlic powder

1 tsp chili powder

½ tsp kosher salt

¼ cup (60g) sweet chili sauce (plus extra for serving)

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Preheat your air fryer to 375°F (190°C).
In a bowl, toss the halved Brussels sprouts with olive oil, kosher salt, and black pepper. Set aside.
In a separate bowl, mix the diced chicken breast with chili oil, ground ginger, garlic powder, chili powder, kosher salt, and sweet chili sauce. Toss until the chicken is evenly coated.
Place the Brussels sprouts in the air fryer basket in a single layer and cook for 10-12 minutes, shaking halfway through, until they are crispy and golden brown.
After removing the Brussels sprouts, add the seasoned chicken to the air fryer basket and cook for 8-10 minutes, shaking halfway through, until the chicken is cooked through and slightly crispy on the edges.
Once both the Brussels sprouts and chicken are ready, serve them together with extra sweet chili sauce drizzled on top for added flavor.

For a vegetarian option, replace the chicken with tofu or tempeh.

If you like extra heat, add red pepper flakes or a diced jalapeño to the chicken seasoning mix.

For a sweeter touch, drizzle honey or maple syrup over the Brussels sprouts before air frying.

You can add other veggies like bell peppers or zucchini for a more colorful dish.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat leftovers in the air fryer at 350°F (175°C) for 3-5 minutes to maintain crispiness.