Name: Air-Fryer Spicy Peanut Chicken with Charred Green Beans and Tomatoes
Total time: 1 h
Ingredients: ¼ cup boiling water; 2 tablespoons creamy peanut butter; 2 tablespoons hoisin sauce; 1 tablespoon tomato paste; 1 tablespoon Asian chili-garlic sauce; 1 pound green beans , trimmed; 2 teaspoons sesame oil , divided; 2 (10- to 12-ounce) bone-in split chicken breasts , trimmed; ¼ teaspoon table salt; 6 ounces cherry tomatoes , halved; 3 scallions , sliced thin; 1 tablespoon chopped dry-roasted unsalted peanuts; ¼ cup shredded fresh basil; Lime wedge

Why This Recipe Works

To give weeknight chicken and vegetables some pizzazz, we developed a peanut-hoisin sauce that was a glaze for the chicken, dressing for the green bean and cherry tomato salad, and sauce for passing at the table. We tossed the green beans with a little oil and air-fried them until they were tender and developed great char. Then we tossed them with tomatoes, scallions, and some peanut sauce. We brushed one side of the chicken with peanut sauce before air frying and glazed the other halfway through cooking, so the meat was well browned and flavorful.

Before You Begin

For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. If you plan to discard the chicken skin, do not set aside sauce for brushing in step 1. This recipe can be easily doubled.

Instructions

Whisk boiling water, peanut butter, hoisin, tomato paste, and chili-garlic sauce in bowl until combined; set aside 2 tablespoons sauce for brushing on chicken.

Toss green beans with 1 teaspoon oil in large bowl. Arrange in even layer in air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until green beans are tender and spotty brown, 14 to 19 minutes, tossing halfway through cooking. Return green beans to now-empty bowl; set aside.

Pat chicken dry with paper towels, rub with remaining 1 teaspoon oil, and sprinkle with salt. Arrange chicken skin side down in now-empty basket, spaced evenly apart, alternating ends. Place basket into air fryer, set temperature to 350 degrees, and cook for 10 minutes. Flip and rotate chicken, then brush with reserved sauce. Return basket to air fryer and cook until chicken is well browned and registers 160 degrees, 15 to 20 minutes. Transfer chicken to plate and discard skin, if desired. Tent with aluminum foil and let rest while finishing green beans.

Add half of remaining sauce, tomatoes, scallions, peanuts, and basil to bowl with green beans and toss to combine. Season with salt and pepper to taste. Serve chicken with salad and lime wedges, passing remaining sauce separately.