Air-fryer chicken in a bag

Name: Air-fryer chicken in a bag
Total time: 30 min
Yield: 1
Ingredients: 1 nest of vermicelli rice noodles; 6 lime leaves; 4 cm piece of ginger; 1 clove of garlic; ½ a stick of lemongrass; 1 red chilli; ½ a bunch of coriander (15g); 2 tablespoons light soy sauce; sesame oil; 1 x 150 g skinless free-range chicken breast; 1 pak choi; 50 g sugar snap peas; 2 spring onions; 75 g baby sweetcorn; 1 free-range egg; 30 g unsalted peanuts; 1 lime

Infused with lemongrass, lime leaves, ginger & chilli

Dairy-freedf

“More and more people are getting into meal prep, but this recipe is something I’ve done for over 30 years! When I lived in a studio flat, I used to create these parcels for Jools, and leave them in the fridge for her with a little note, and the cooking time and temperature – I like to think of it as a little envelope of love and care. Cooking in a bag is a beautiful method, where you pick your favourite ingredient combos, seal them inside a foil parcel that puffs up when heated and allows everything to cook and steam into each other. It’s not only delicious, but can save you loads of time and help you get ahead for the week. Give it a try! ”

Serves 1

Cooks In30 minutes (10 minutes PREP, 20 minutes COOK)

DifficultySuper easy

Chicken Quick & healthy recipes Healthy dinner ideas

Nutrition per serving

Calories 668 33%
Fat 20.9g 30%
Saturates 3.8g 19%
Sugars 8.8g 10%
Salt 1.8g 30%
Protein 53.5g 107%
Carbs 66.1g 25%
Fibre 3.4g -

Of an adult's reference intake

Jamie's Air-Fryer Meals

By Jamie Oliver

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Ingredients

1 nest of vermicelli rice noodles
6 lime leaves
4 cm piece of ginger
1 clove of garlic
½ a stick of lemongrass
1 red chilli
½ a bunch of coriander (15g)
2 tablespoons light soy sauce
sesame oil
1 x 150 g skinless free-range chicken breast
1 pak choi
50 g sugar snap peas
2 spring onions
75 g baby sweetcorn
1 free-range egg
30 g unsalted peanuts
1 lime

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Jamie's Air-Fryer Meals

By Jamie Oliver

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Method

Place the noodles in a bowl, cover with boiling kettle water and leave to rehydrate.
Tear the lime leaves into a pestle and mortar, discarding any tough stalks, then add a pinch of sea salt and bash to a pulp.
Peel and add the ginger and garlic, and chop and add the lemongrass, along with half the chilli, then bash to a paste. Finely chop and bash in the coriander stalks (reserving the leaves), then muddle in the soy sauce and 1 teaspoon of sesame oil.
Score the chicken at an angle to create extra surface area, then rub half the paste all over (save the rest for another parcel), getting it right into the cuts – leave to marinate, if you have time.
Halve the pak choi, slice the sugar snap peas in half lengthways and finely slice the spring onions. Drain the noodles (refresh under cold running water if preparing in advance).
Tear off 1 metre of tin foil and fold it in half so it’s double thickness. Fold it in half again, then open it out like a book.
Rub one side of the foil with sesame oil, top with the noodles, followed by the pak choi, sugar snap peas, spring onions and baby sweetcorn. Finely slice and scatter over most of the remaining chilli, then place the chicken on top.
Beat the egg, then use it to lightly brush the edges of the foil – this will seal the parcel and keep the flavoured steam inside. Fold up the sides, adding a good swig of water to the parcel before sealing the final side.
Tip the peanuts into the smaller drawer and place the parcel into the larger drawer.
Use the sync setting to cook the parcel for 20 minutes at 200ºC on the preheated grill setting and the nuts for 5 minutes at 200ºC.
When the time’s up, remove the bag to a serving plate. Cut into the parcel to release the steam (be careful!), then peel back the foil. Finely slice the remaining chilli, then scatter over the top with the coriander leaves. Add a squeeze of lime juice, then bash up and scatter over the roasted nuts, to finish.