Preparation Time: 20 minutes

Cook Time: 15 minutes

Cut: Boneless chicken


3 boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup (60 ml) cornstarch
1 tsp (5 ml) garlic powder
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
Canola oil cooking spray
1 cup (250) sweet chili sauce
¼ cup (60 ml) slivered almonds, toasted
¼ cup (60 ml) green onion, diagonally sliced


Preheat air fryer to 400F.

In a large bowl, combine cornstarch, garlic powder, smoked paprika, dried oregano, salt and pepper. Add cubed chicken and mix well.

Place half the mixture in the air fryer and spray generously with Canola cooking spray. Fry for 6 minutes, turn, spray with Canola cooking spray and fry for an additional 5 minutes, or until internal temperature reaches 165F (74C). Remove from air fryer and keep warm. Repeat with second batch.

Heat sweet chili sauce in microwave for 1 minute, stir. Toss chicken bites with sauce and top with toasted slivered almonds and sliced green onions. Serve with toothpicks as an appetizer or on top of rice as a main dish, along with steamed or stir fired vegetables.