Vietnamese Peanut-Lime Chicken
with Tender-Crisp Garlicky Veggies
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
From the rich crunch of peanuts to the tangy squirt of lime, this Vietnamese dinner is a winner. Chicken, broccoli and string peas all come out of the Air Fryer perfectly cooked. Let some of that citrusy sweet soy sauce trickle onto the jasmine rice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 2 Garlic cloves
- 100g String peas (sugar snap peas or snow peas)
- 200g Broccoli florets
- 45ml Sweet soy sauce
- 25g Chopped peanuts
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
12 g
Saturated Fat
2 g
Sodium
1250 mg
Total Carb
105 g
Sugars
24 g
Protein
52 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the stem ends of the string peas; pull off the tough string along each pod.
- Halve the broccoli if large.
- Mince the garlic.
Fry the vegetables
- In a large bowl, combine the broccoli, string peas, ¾ of the garlic, a drizzle of oil, ⅓ of the spices and S&P.
- Place the vegetables and 1 tbsp water (double for 4 portions) in the air fryer and fry, shaking halfway, 5 to 6 min., until tender.
- Transfer to a bowl.
Make the sauce
- Meanwhile, juice the lime.
- In a small bowl, combine the soy sauce, lime juice, remaining garlic and ½ the remaining spices.
Fry the chicken
- Pat the chicken* dry; season with the remaining spices and S&P.
- Place in the air fryer and lightly brush or spray with oil.
- Fry, 13 to 15 min., until browned and cooked through.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables and chicken (slice beforehand if desired).
- Spoon the sauce over the chicken.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
