Protein Swap | Air Fryer Peanut-Lime Chicken Thighs
with Garlicky Broccoli & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
From the rich crunch of peanuts to the tangy squirt of lime, this chicken dinner is a winner. Coated in a sweetened sesame seasoning, the chicken thighs come out of the Air Fryer in golden glory, with less oil and less mess than traditional frying techniques. Broccoli and string peas also get the crisping treatment, imbued with garlicky notes. Spoon a citrusy sweet soy sauce on top and let some of it trickle down onto feathery jasmine rice.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 200g Broccoli florets
- 2 Garlic cloves
- 1 Lime
- 25g Chopped peanuts
- 160g Jasmine rice
- 45ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Air Fryer
Total Fat
22 g
Saturated Fat
4 g
Sodium
1420 mg
Total Carb
109 g
Sugars
25 g
Protein
47 g
Fibre
8 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 and keep warm.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of 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 basket and fry, shaking halfway, 5 to 6 min., until tender. Transfer to a bowl and keep warm.
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 with paper towel; season with the remaining spices and S&P. Place in the air fryer basket and lightly brush or spray with oil. Fry, 10 to 13 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.
