Chicken Tenders With Sriracha Ketchup & Garlic Broccoli
Season chicken tenders with salt & pepper. Add 1T oil to panko & bread tenders. Place on air fryer trays.
Thinly slice 2 scallions. Mince 2 garlic cloves. Cut broccoli into bite-size pieces.
Air fry tenders for 10-15 minutes.
Heat oil in skillet. Sauté broccoli to desired doneness, stirring occasionally.
Air fryer will beep halfway to rotate the trays.
Once broccoli is almost cooked, add half of garlic, onions & 2T water. Season with salt & pepper. Cook a few minutes until onions soften.
Spoon broccoli into small insulated bowl to keep warm.
Heat 1t oil in skillet. Add remaining garlic, then 4T ketchup. Remove from heat. Add 1T water & 2t sriracha sauce; season with salt.
Spoon sriracha ketchup into 1 cup prep bowl. It has a handy lid for leftovers.
Use the large insulated bowl to keep the tenders warm. This is especially helpful if some cook more quickly than others. Broccoli is still steaming.
When serving, attach the lids to the sides of the bowls.
Plate chicken, broccoli & sriracha ketchup. Sprinkle broccoli with sesame seeds.
What you'll need
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100263 2.5 Quart Insulated Serving Bowl
1-qt. Insulated Serving Bowl
12 Inch stainless steel Non-stick Skillet
1C Prep Bowls
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