Name: Air-Fryer Hoisin-Ginger Chicken Salad with Napa Cabbage, Shiitakes, and Bell Pepper
Total time: 45 min
Ingredients: 4 teaspoons toasted sesame oil , divided; 2 tablespoons unseasoned rice vinegar , divided; 1 tablespoon grated fresh ginger , divided; 2 teaspoons soy sauce; 4 cups thinly sliced napa cabbage; 1 small red bell pepper , stemmed, seeded, and cut into ¼-inch-wide strips; 2 scallions , sliced thin on bias; 4 ounces shiitake mushrooms , stemmed; 12 ounces boneless, skinless chicken thighs , trimmed; 3 tablespoons hoisin sauce; ¼ cup fresh cilantro leaves; ¼ cup unsalted dry-roasted peanuts

Why This Recipe Works

The air fryer's conditions help generate even, deeply burnished glazes. The trick is to use a glaze that isn't too thick (which can become gloppy) or too thin (which can slide off), and to add it at the right time so that it doesn't burn before the meat reaches the proper temperature—that time is when the meat is parcooked. We thinned store-bought hoisin sauce with fragrant ginger and a splash of vinegar, which also added welcome brightness and acidity to the sweet and savory hoisin. We first cooked the chicken on a layer of shiitake mushrooms, which steamed while absorbing flavorful chicken juices. Then we brushed on some glaze and continued to cook the chicken. By the time the chicken reached the correct temperature, the glaze had reduced and adhered to the thighs. We glazed the second side, and after a few more minutes in the air fryer, our chicken and shiitakes were ready to be sliced into a hearty topping for a colorful salad with napa cabbage, bell pepper, scallions, cilantro, and peanuts.

Before You Begin

You can substitute sliced romaine lettuce for the napa cabbage. This recipe can be easily doubled.

Instructions

Whisk 1 tablespoon oil, 1 tablespoon vinegar, 1 teaspoon ginger, and soy sauce together in large bowl. Add cabbage, bell pepper, and scallions and toss to combine; set aside.

Toss mushrooms with remaining 1 teaspoon oil and arrange gill side up in even layer in air-fryer basket. Pat chicken dry with paper towels and arrange in even layer on top of mushrooms. Place basket into air fryer, set temperature to 400 degrees, and cook for 5 minutes.

Whisk hoisin, remaining 1 tablespoon vinegar, and remaining 2 teaspoons ginger together in small bowl. Brush tops of chicken thighs with half of hoisin mixture. Return basket to air fryer and cook until chicken is well browned and registers 175 degrees, 10 to 15 minutes. Flip chicken; brush with remaining hoisin mixture; and cook until glaze is bubbly, about 2 minutes.

Transfer chicken and mushrooms to cutting board, let cool slightly, then slice thin. Toss cabbage mixture to recombine and season with salt and pepper to taste. Divide salad among individual serving bowls and top with chicken, mushrooms, cilantro, and peanuts. Serve.