Main Ingredients:

1 chicken breast, cut into chunks

8–10 shrimp (peeled and deveined)

1 baby pumpkin (or kabocha), diced

1 medium potato, diced

1 carrot, diced

6–8 stalks asparagus, trimmed and chopped

Supplementary Ingredients:

1 tbsp cooking wine (for chicken)

1 tbsp oyster sauce

½ tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp cornstarch

Salt and black pepper, to taste

1 tbsp cooking oil

Optional: a pinch of garlic powder or paprika

Production Methods:

1. Marinate the chicken chunks with cooking wine, oyster sauce, dark soy sauce, light soy sauce, and cornstarch. Let sit for 30 minutes.
2. Marinate the shrimp with a splash of cooking wine, a pinch of salt, and black pepper.
3. Cut pumpkin, potatoes, carrots, and asparagus into bite-sized pieces.
4. Blanch potatoes and carrots in boiling water for 2 minutes to soften slightly.
5. Combine pumpkin, potatoes, carrots, and asparagus in a bowl. Season with salt, pepper, and a tablespoon of oil. Let marinate for 10 minutes.
6. Preheat the air fryer. First, layer in the potatoes, pumpkin, and carrots. Top with marinated chicken and shrimp.
7. Air fry at 180°C (356°F) for 15 minutes. Flip ingredients and continue cooking for another 10 minutes.
8. Add asparagus and cook for a final 10 minutes until everything is golden and tender.

Tip: This recipe is perfect for weeknight dinners! You can swap in your favorite veggies or protein and make it your own.