Introduction
This delightful recipe combines the vibrant flavors of Southeast Asia, featuring tender chicken breast and fresh vegetables, all infused with aromatic herbs and spices. The use of vermicelli rice noodles creates a light yet satisfying dish, perfect for a quick and healthy meal.
Detailed Ingredients with measures
– 1 nest of vermicelli rice noodles (45g)
– 12 lime leaves
– 8cm piece of ginger
– 2 cloves of garlic
– 1 stick of lemongrass
– 1½ fresh red chillies
– 1 bunch of coriander (30g)
– 4 tablespoons low-salt soy sauce
– Sesame oil
– 1 x 150g skinless free-range chicken breast
– 1 pak choi
– 80g sugar snap peas
– 80g baby corn
– 2 spring onions
– 1 tablespoon unsalted roasted peanuts
– ½ a lime
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Yield
Serves 2
Detailed Directions and Instructions
Step 1: Prepare the Noodles
Place the vermicelli rice noodles in a bowl, cover them with boiling water, and let them soften for a few minutes. Once softened, drain the noodles and rinse them under cold water to stop the cooking process.
Step 2: Make the Paste
In a small food processor, combine the torn lime leaves (discarding any tough stalks), peeled and roughly chopped ginger, chopped garlic, chopped lemongrass, one chopped chilli, most of the coriander (including stalks, while reserving a few leaves), a pinch of sea salt, soy sauce, and one teaspoon of sesame oil. Blitz the mixture into a smooth paste. Divide this paste into four equal portions, using one portion immediately and freezing the remaining three for future use.
Step 3: Prepare the Chicken
Score the skinless chicken breast deeply at an angle. Rub half of the prepared paste over the chicken breast, ensuring it is well coated.
Step 4: Prepare the Vegetables
Halve the pak choi, sugar snap peas, and baby corn. Additionally, trim and finely slice the spring onions. In a bowl, toss all the prepared vegetables with the remaining half of the paste until they are evenly coated.
Step 5: Assemble the Parcel
Tear off a large sheet of thick tin foil (about 60cm long) and fold it in half. Open it out like a book, then rub one side with sesame oil. On the oiled side, place the softened noodles and the coated vegetables. Finely slice and scatter the remaining chilli over the top, then place the marinated chicken breast on top of the vegetables.
Step 6: Seal the Parcel
Fold the foil over the noodles and vegetables to create a parcel, twisting the edges to seal it tightly. Before sealing the final side, add 50ml of water to the parcel to create steam during cooking.
Step 7: Cook the Parcel
Place the foil parcel in the air-fryer drawer. Cook at 200ºC for 25 minutes, or until the chicken is cooked through and tender.
Step 8: Serve
Carefully transfer the parcel to a serving plate and gently tear open the foil to release the steam. Crush the unsalted roasted peanuts over the top, scatter the reserved coriander leaves, and finish with a squeeze of lime juice for added flavor.
Notes
Storage
The remaining portions of the prepared paste can be frozen for future use. Store it in an airtight container or freezer bag.
Vegetable Options
Feel free to substitute the listed vegetables with other favorites like bell peppers, broccoli, or carrots based on availability and preference.
Adjusting Heat Level
To adjust the spice level, use more or fewer chili peppers to suit your taste. Remove seeds from the chili for less heat.
Cooking Method
If you do not have an air-fryer, this recipe can also be cooked in a conventional oven at 200ºC, extending the cooking time as necessary.
Cook techniques
Soaking Vermicelli Rice Noodles
Place the vermicelli rice noodles in a bowl, cover with boiling water, and let them soften for a few minutes. Drain and rinse under cold water to stop the cooking process.
Making the Paste
Use a small food processor to blend lime leaves, ginger, garlic, lemongrass, one red chilli, most of the coriander, sea salt, soy sauce, and sesame oil into a paste. This will infuse the chicken and vegetables with flavor.
Scoring Chicken Breast
Deeply score the chicken breast at an angle to allow the marinade to penetrate better, enhancing flavor and tenderness.
Tossing Vegetables
Halve and trim the pak choi, sugar snap peas, and baby corn. Toss them with the remaining paste to ensure they are coated evenly for cooking.
Creating a Foil Parcel
Fold a large sheet of thick tin foil in half to create a pocket. Rub the inside with sesame oil before adding the noodles and veggies, then place the chicken on top for steaming.
Sealing the Parcel
Fold the foil over to create a secure parcel, twisting the edges to seal tightly. Add water to create steam during cooking for moist results.
Cooking in Air Fryer
Place the sealed foil parcel in the air-fryer and cook at 200ºC for 25 minutes, ensuring the chicken is cooked through and the flavors meld perfectly.
Serving the Dish
Carefully open the foil parcel on a serving plate, allowing the steam to escape. Top with crushed peanuts, reserved coriander leaves, and a squeeze of lime for freshness.
FAQ
Can I use different types of noodles?
Yes, you can substitute vermicelli rice noodles with other types of noodles, but cooking times may vary.
How can I adjust the spiciness of the dish?
To adjust the spiciness, use less chilli or omit it entirely. You can also serve fresh chilli on the side for those who want more heat.
What can I use instead of chicken breast?
You can substitute chicken breast with tofu or shrimp for a different protein option.
Can I prepare the paste in advance?
Yes, you can prepare the paste in advance and store it in the refrigerator for up to a week or freeze portions for future use.
Is this dish gluten-free?
To make this dish gluten-free, ensure that the soy sauce is gluten-free, as traditional soy sauce contains wheat.
Conclusion
This delightful dish combines the aromatic flavors of ginger, lime, and lemongrass with tender chicken and fresh vegetables, all brought together in a convenient parcel. The process of cooking in an air fryer not only saves time but enhances the dish’s flavors. The result is a healthy and flavorful meal that is sure to impress.
More recipes suggestions and combination
Spicy Shrimp and Noodle Stir-Fry
Swap the chicken for shrimp and cook with the same paste for a quick and spicy seafood option.
Vegetarian Option with Tofu
Replace chicken with tofu and use the same marinade for a plant-based alternative. Add extra veggies like bell peppers and mushrooms for variety.
Quinoa Salad with Lime Vinaigrette
Use cooked quinoa mixed with leftover paste, chopped cucumber, and cherry tomatoes, finished with a lime vinaigrette for a refreshing salad.
Grilled Chicken with Herbal Rice
Grill the marinated chicken and serve alongside herbal rice cooked with pandan leaves, enhancing the dish with fragrant notes.
Soup with Rice Noodles
Use the remaining paste to create a rich broth, adding the noodles and any leftover vegetables for a comforting soup.
Stir-Fried Greens with Peanut Sauce
Sauté pak choi and sugar snap peas with a peanut butter sauce made from crushed peanuts and soy sauce for a quick side dish.
