Jamie Oliver Air Fryer Chicken In A Bag is made with vermicelli rice noodles, chicken breast, pak choi, sugar snap peas, and peanuts. This easy Air Fryer Chicken In A Bag recipe creates a flavorful and light dinner that takes about 25 minutes to prepare and can serve 1 person.
Ingredients Needed:
- 1 nest of vermicelli rice noodles
- 6 lime leaves
- 4cm piece of ginger, peeled
- 1 clove of garlic
- ½ a stick of lemongrass
- 1 red chili
- ½ a bunch of coriander (15g)
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 x 150g skinless free-range chicken breast
- 1 pak choi
- 50g sugar snap peas
- 2 spring onions
- 75g baby sweetcorn
- 1 free-range egg, beaten
- 30g unsalted peanuts
- 1 lime
How To Make This Air Fryer Chicken In A Bag:
- Prepare the Noodles: Place the vermicelli noodles in a bowl and cover them with boiling water. Leave them to rehydrate.
- Make the Paste: In a pestle and mortar, tear the lime leaves (removing tough stalks) and add a pinch of sea salt. Bash into a pulp. Add the ginger, garlic, lemongrass, and half of the chili, bashing everything into a paste. Finely chop the coriander stalks and add them to the mixture, followed by the soy sauce and 1 teaspoon of sesame oil.
- Marinate the Chicken: Score the chicken breast at an angle to create extra surface area. Rub half the paste all over the chicken, getting it into the cuts. If you have time, let it marinate.
- Prepare the Vegetables: Halve the pak choi, slice the sugar snap peas lengthways, and finely slice the spring onions. Drain the noodles (refresh with cold water if you’re preparing them ahead of time).
- Assemble the Foil Parcel: Take 1 meter of tin foil, fold it in half for double thickness, then fold it again and open it like a book. Rub one side with sesame oil. Place the noodles on the foil, then layer the pak choi, sugar snap peas, spring onions, and baby sweetcorn on top. Scatter most of the remaining chili and place the chicken breast on top.
- Seal the Parcel: Brush the edges of the foil with beaten egg to seal it tightly, keeping all the flavored steam inside. Before sealing the last side, add a splash of water to the parcel.
- Cook in the Air Fryer: Place the foil parcel into the larger air fryer drawer. In the smaller drawer, add the peanuts. Use the sync setting: cook the parcel for 20 minutes at 200°C on the preheated grill setting, and cook the peanuts for 5 minutes at 200°C.
- Serve: Once done, carefully open the foil parcel to release the steam. Scatter the remaining chili and coriander leaves over the top, squeeze some lime juice, and crush the roasted peanuts to sprinkle on top. Serve and enjoy!
Recipe Tips
- Use Fresh Herbs: Fresh ginger, lemongrass, and lime leaves give the best flavor, so don’t skip them.
- Don’t Pack the Air Fryer: Leave enough space in the air fryer for the hot air to move around and cook the chicken well.
- Close the Foil Bag Tightly: Seal the foil with egg to lock in the steam. This will keep the chicken juicy and full of flavor.
- Roast the Peanuts Alone: Cook the peanuts in a separate air fryer drawer so they stay crunchy.
- Add Fresh Lime at the End: A squeeze of fresh lime juice before eating makes the dish taste brighter and fresher.
How To Store & Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days.
Reheat in the air fryer at 180°C for about 5 minutes or until warmed through.
Nutrition Facts
- Calories: 668
- Fat: 20.9g
- Saturated Fat: 3.8g
- Sugars: 8.8g
- Salt: 1.8g
- Protein: 53.5g
- Carbohydrates: 66.1g
- Fiber: 3.4g
Jamie Oliver Air Fryer Recipes:
- Air fryer Chicken & Mushroom Pastry Parcels
- Air Fryer Cheddar Cheese & Chive Scones
- Air Fryer Salmon With Crispy Potatoes
Jamie Oliver Air Fryer Chicken In A Bag
Description
Jamie Oliver Air Fryer Chicken In A Bag is made with vermicelli rice noodles, chicken breast, pak choi, sugar snap peas, and peanuts. This easy Air Fryer Chicken In A Bag recipe creates a flavorful and light dinner that takes about 25 minutes to prepare and can serve 1 person.
Ingredients
Instructions
- Prepare the Noodles: Place the vermicelli noodles in a bowl and cover them with boiling water. Leave them to rehydrate.
- Make the Paste: In a pestle and mortar, tear the lime leaves (removing tough stalks) and add a pinch of sea salt. Bash into a pulp. Add the ginger, garlic, lemongrass, and half of the chili, bashing everything into a paste. Finely chop the coriander stalks and add them to the mixture, followed by the soy sauce and 1 teaspoon of sesame oil.
- Marinate the Chicken: Score the chicken breast at an angle to create extra surface area. Rub half the paste all over the chicken, getting it into the cuts. If you have time, let it marinate.
- Prepare the Vegetables: Halve the pak choi, slice the sugar snap peas lengthways, and finely slice the spring onions. Drain the noodles (refresh with cold water if you’re preparing them ahead of time).
- Assemble the Foil Parcel: Take 1 meter of tin foil, fold it in half for double thickness, then fold it again and open it like a book. Rub one side with sesame oil. Place the noodles on the foil, then layer the pak choi, sugar snap peas, spring onions, and baby sweetcorn on top. Scatter most of the remaining chili and place the chicken breast on top.
- Seal the Parcel: Brush the edges of the foil with beaten egg to seal it tightly, keeping all the flavored steam inside. Before sealing the last side, add a splash of water to the parcel.
- Cook in the Air Fryer: Place the foil parcel into the larger air fryer drawer. In the smaller drawer, add the peanuts. Use the sync setting: cook the parcel for 20 minutes at 200°C on the preheated grill setting, and cook the peanuts for 5 minutes at 200°C.
- Serve: Once done, carefully open the foil parcel to release the steam. Scatter the remaining chili and coriander leaves over the top, squeeze some lime juice, and crush the roasted peanuts to sprinkle on top. Serve and enjoy!
Notes
- Use Fresh Herbs: Fresh ginger, lemongrass, and lime leaves give the best flavor, so don’t skip them.
- Don’t Pack the Air Fryer: Leave enough space in the air fryer for the hot air to move around and cook the chicken well.
- Close the Foil Bag Tightly: Seal the foil with egg to lock in the steam. This will keep the chicken juicy and full of flavor.
- Roast the Peanuts Alone: Cook the peanuts in a separate air fryer drawer so they stay crunchy.
- Add Fresh Lime at the End: A squeeze of fresh lime juice before eating makes the dish taste brighter and fresher.
Jamie Oliver Air Fryer Chicken In A Bag