Asian Charred Broccoli with Chicken

Ingredients

• 1 bunch broccoli
• 5 shiitake mushrooms, stemmed and sliced thick
• 1 shallot, slivered
• 1 tablespoon canola oil
• 1 tablespoon gochujang
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon miso paste
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 2 cups leftover roasted chicken, sliced into 1 1/2-inch strips
• 1 teaspoon toasted sesame seeds (optional garnish)

Instructions

1. 1

   Preheat air fryer to 400°F (or use a convection oven and rimmed baking sheet pan). Leaving quite a bit of stem intact, cut broccoli into narrow, elongated fleurettes. Place in a bowl with mushrooms and shallots and toss with oil. Cook in air fryer, stirring every 5–10 minutes, until broccoli is tender and slightly charred.

2. 2

   While vegetables are cooking, combine all remaining ingredients except chicken and sesame seeds in a medium bowl. When broccoli is nearly done, add chicken to air fryer and cook for one minute (the chicken is already cooked, you’re just warming it up a bit). Place vegetable/chicken mixture in sauce bowl and toss to coat. Top with sesame seeds and serve. Serves 3-4.