Air Fryer Chicken and Vegetable Rice Bowl with Savory Oyster Sauce

1.If not already cooked, prepare the white rice according to package directions and keep warm.

2.In a medium bowl, toss the cubed chicken breast with 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the garlic powder. Set aside.

3.In a separate bowl, toss the bell peppers and carrots with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.

4.Preheat your air fryer to 200°C (400°F). Place the seasoned vegetables in the air fryer basket in a single layer (work in batches if necessary to avoid overcrowding).

5.Air fry the vegetables for 8 to 10 minutes, shaking the basket halfway through, until they are tender-crisp and lightly charred. Remove the vegetables and set aside.

6.Place the seasoned chicken cubes in the air fryer basket (again, avoid overcrowding). Air fry for 8 to 12 minutes, shaking the basket halfway, until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).

7.In a large mixing bowl, combine the cooked chicken and the air-fried vegetables. Add the oyster sauce and toasted sesame oil. Toss gently until all components are evenly coated.

8.To assemble the bowls, divide the hot cooked rice between two serving bowls. Top the rice generously with the chicken and vegetable mixture.

9.Garnish each bowl with chopped green onions and a sprinkle of sesame seeds before serving immediately.