Fajita Chicken Strips & Barbecued Chicken With Creamy Coleslaw
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Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Western
Servings
6
Cook Time
20 minutes
Ingredients
Fajita Chicken Strips:
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450g boneless, skinless chicken tenderloins, cut into strips
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3 bell peppers, any color, cut into chunks
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1 onion, cut into chunks
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1 tablespoon olive oil
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1 tablespoon fajita seasoning mix
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Cooking spray
Barbecued Chicken with Creamy Coleslaw:
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270g shredded coleslaw mix
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Salt and pepper
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2 (340g) bone-in split chicken breasts, trimmed
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1 teaspoon vegetable oil
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2 tablespoons barbecue sauce, plus extra for serving
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2 tablespoons mayonnaise
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2 tablespoons sour cream
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1 teaspoon distilled white vinegar, plus extra for seasoning
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¼ teaspoon sugar
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Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
Make the Fajita Chicken Strips:
Preheat the air fryer to 190°C.
In a large bowl, mix together the chicken, bell peppers, onion, olive oil, and fajita seasoning mix until completely coated.
Spray the zone 1 air fryer basket lightly with cooking spray.
Place the chicken and vegetables in the zone 1 air fryer basket and lightly spray with cooking spray.
Air fry for 7 minutes. Shake the basket and air fry for an additional 5 to 8 minutes, until the chicken is cooked through and the veggies are starting to char.
Serve warm.
Make the Barbecued Chicken with Creamy Coleslaw:
Preheat the air fryer to 180°C.
Toss coleslaw mix and ¼ teaspoon salt in a colander set over bowl. Let sit until wilted slightly, about 30 minutes. Rinse, drain, and dry well with a dish towel.
Meanwhile, pat chicken dry with paper towels, rub with oil, and season with salt and pepper. Arrange breasts skin-side down in zone 2 air fryer basket, spaced evenly apart, alternating ends. Bake for 10 minutes. Flip breasts and brush skin side with barbecue sauce. Return basket to air fryer and bake until well browned and chicken registers 70°C, 10 to 15 minutes.
Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. While chicken rests, whisk mayonnaise, sour cream, vinegar, sugar, and pinch pepper together in a large bowl. Stir in coleslaw mix and season with salt, pepper, and additional vinegar to taste. Serve chicken with coleslaw, passing extra barbecue sauce separately.
