Nathan Anthony's Salted Chilli Chicken and Sweet & Spicy Beef
Our air fryer king, Nathan Anthony, is back in the kitchen with not one, but two deliciously healthy versions of your favourite takeaways. Ready in minutes, his Salted Chilli Chicken and Sweet & Spicy Beef look and taste like takeaways - but their nutritional values say differently!
Sweet and spicy beef
Serves 3
Ingredients
500g thin-cut beef steaks, cut into strips
2 tbsp cornflour
Low-calorie oil spray
1 onion, cut into chunks
Handful of sugar snap peas or mangetout, halved lengthways
3 tbsp sriracha
3 tbsp hoisin sauce
3 tbsp honey
4 garlic cloves, crushed
1 tsp rice wine vinegar
1 tbsp sesame oil
2 tbsp sweet chilli sauce
To serve:
Noodles and sliced red chillies
Method
1. Dust the beef strips with the cornflour, spray well with the low-calorie oil and air-fry at 190°C for 8–10 minutes. If you want it even crispier, keep it in for longer.
2. While the beef is cooking, soften the onion and greens over a medium heat in a pan sprayed with a low-calorie oil.
3. Once the beef is cooked, add this to the pan and pour in all the sauce ingredients. Cook over a medium heat for 1–2 minutes to heat through and let the sauce thicken.
4. Serve with noodles or rice.
Salted chilli chicken
Serves 2
Ingredients
1 egg, beaten
3 skinless chicken breasts, sliced lengthways
3 heaped tbsp cornflour
1 tsp mild chilli powder
½ tsp Chinese five spice
1 tsp garlic powder
1 tbsp salt
1 tsp pepper
Low-calorie oil spray
1 red pepper, cut into strips
1 onion, chopped
5 garlic cloves, crushed
1 tbsp soy sauce
1 tsp rice wine
1 tsp chilli flakes
To serve:
Rice or noodles and sliced spring onions
Method
1. Add the egg to a bowl and coat the chicken strips in the egg, shaking off any excess.
2. In another bowl, combine the cornflour, chilli powder, Chinese five spice, garlic powder, salt and pepper. Coat the chicken in the flour mix.
3. Spray the chicken with the low-calorie oil and air-fry the chicken at 180°C for 15 minutes.
4. Once the chicken is cooked, fry the pepper and onion in a pan over a medium heat, then add the crushed garlic, soy sauce, rice wine and chilli flakes.
5. Add the chicken to the pan and stir to combine, cooking until everything is heated through.
6. Serve with rice or noodles. If you want more of a sauce with this, you can always buy a jar of supermarket curry sauce and heat it through before adding to the chicken.