Quick Air Fryer Chicken in Peanut XO Sauce
with Roasted Greens, Pickled Carrot and Jasmine Rice
- Soya
- Wheat
- Cereals containing gluten
- Peanut
- Cashew nuts
- Nuts
- May contain traces of allergens
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the chicken and pea pods in the air fryer, then all you need to do is cook the rice and mix the sauce. You're set for a fabulous dinner!
Ingredients
150 grams
Jasmine Rice
4 unit(s)
British Chicken Thighs
160 grams
Young Pea Pods
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
50 grams
Vegan XO Sauce
(Contains: Soya)
32 grams
Sweet Chilli Sauce
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains: Peanut May be present: Cashew nuts, Nuts)
1 unit(s)
Garlic Clove
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for Pickling
3 tbsp
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
b) Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
a) Lightly brush the chicken thighs with oil, season with salt and pepper and place them into your air fryer basket. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Air fry at 200°C until crispy and golden, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) After a few mins, add the pea pods to the air fryer with the chicken and cook for the remaining time, 6-8 mins.
b) Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
c) In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt, then add the carrot. Mix together well, then set aside to pickle.
a) While everything cooks, in a small bowl, combine the vegan XO sauce, sweet chilli sauce, soy sauce and peanut butter.
b) Add the water for the sauce (see pantry for amount) and mix well until completely combined. Taste and season with salt and pepper if needed.
c) Peel and grate the garlic (or use a garlic press).
a) Once the chicken and veg are cooked, add the garlic to the roasted greens and chicken. Toss to coat. Season with salt and pepper.
a) Thinly slice the chicken thighs widthways.
b) Share the rice between serving bowls.
c) Top with the chicken, greens and pickled carrot in separate sections.
d) Spoon the peanut XO sauce over the chicken to finish.
