Name: Indo-Chinese Chili Chicken
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 21 oz Kirkland Lightly Breaded Chicken Breast Chunks (14 oz adult + 7 oz kid); Avocado oil spray (as needed); 8 oz bell peppers + red onion (large pieces); 1 tbsp Spiceology Jet Tila's Umami Punch (split half-and-half between veg and adult chicken); 1/2 tbsp Kikkoman Thai-Style Chili Sauce · 1 tbsp Ching's Red Chili Sauce · 1 tbsp Nakano Rice Vinegar · 1 tbsp Kikkoman Soy Sauce · 1/2 tbsp Sesame Chili Oil · 1/2 tbsp Lao Gan Ma Fried Chili in Oil; Cucumber (sliced); 2 portions garlic bread; Yellow mustard for dipping

Indo-Chinese Chili Chicken — The Split Plate400 cal / 35g protein per adult plate. Lightly breaded chicken chunks air-fried until crisp, then split: kid portions get cucumber, garlic bread, and yellow mustard on the side; adult portions hit a hot wok with peppers, onions, Jet Tila's Umami Punch, and a six-ingredient Indo-Chinese chili sauce. Tossed 45–75 seconds until glossy, then heat off.