Ming Air Fryer Recipes
Teriyaki Chicken with Roasted Cauliflower
2 6 oz. boneless skinless chicken breasts
1 head of cauliflower cut into small florets
1 cup teriyaki sauce
1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
1 teaspoon minced fresh garlic or ½ teaspoon garlic powder
2 tablespoons honey
1 teaspoon ground black pepper, optional
Mix together: teriyaki sauce, ginger, garlic, honey and pepper, pour all but about 3
tablespoons on the chicken and set in refrigerator to marinate. Turn your Ming Tsai Air
Fryer on to 400 degrees and set the timer for 5 minutes to preheat. Toss cauliflower in
reserved teriyaki sauce. When your Air Fryer is preheated, add the cauliflower to the
bowl, close and set timer for 10 minutes. When the timer goes off, stir the cauliflower
then remove the chicken breasts from the marinade and lay them on top of the cau-
liflower. Set the timer for 10 more minutes (longer if the chicken breasts are larger).
When timer goes off, serve.
Bourbon Glazed Salmon with Roasted Asparagus
2 5 oz. salmon pieces
1 package fresh asparagus
3 tablespoons bourbon
1/3 cup low sodium soy sauce
1 teaspoon lime juice
1 teaspoon sesame oil
1 teaspoon fresh grated ginger
1 teaspoon fresh minced garlic
3 tablespoons honey
In a bowl mix: bourbon, soy sauce, lime juice, sesame oil, ginger, garlic and honey
until smooth and incorporated, pour over salmon, cover and place in the refrigerator.
Let marinate for 30 minutes. Cut asparagus to fit basket. Preheat your Air Fryer at
350 degrees for 5 minutes. When the timer goes off, add the asparagus to the bottom
of the bowl, then remove the salmon from the glaze and lay on top of asparagus.
Cook for 10 minutes, (longer for a larger piece or salmon) at 350, serve immediately.
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