Step 1: Prep the chicken: Slice the chicken breast horizontally into thin pieces, gently pound to loosen, then cut into strips. Even thickness is the key to cooking uniformly without drying out, and it makes the meat easier to season and chew — good for both kids and elders.
Step 2: Marinate the chicken: Toss the chicken strips with soy sauce, garlic powder, 1/2 tbsp olive oil, and black pepper, and marinate 5 minutes. Soy sauce gives the savory base so you need no separate sauce — the easiest choice on a busy night, and it penetrates deeper.
Step 3: Prep the vegetables: Cut the broccoli into small florets and the bell peppers into strips, then toss with the remaining olive oil. Peppers are sweet and broccoli is crisp, and the colors look great on the plate — kids get drawn in by the look first.
Step 4: Quick roast in one basket: Lay the chicken on the bottom and the vegetables on top, then air fry at 190°C for 12–14 minutes. Pull the basket out at minute 7 to shake once so the pepper edges char lightly and the chicken browns evenly.
Step 5: Finish and plate: Pull it when the chicken center reaches 74°C (165°F). Plate it and drizzle a few more drops of soy sauce for flavor, or scatter toasted sesame seeds or scallions for aroma — serve over rice for a complete meal.
