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Thai chicken parcel with sugar snap peas & rice

This Asian-inspired chicken dish is super-juicy and lean thanks to a simple steaming process salty, sweet and spicy Asian sauces

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 414
  • Carbohydrates 51
  • Saturated Fat 0
  • Sugar 12
  • Protein 40
  • Fat 4
  • Fibre 4
  • Salt 2.3

Nutrition per serving

  • Calories 414
  • Carbohydrates 51
  • Saturated Fat 0
  • Sugar 12
  • Protein 40
  • Fat 4
  • Fibre 4
  • Salt 2.3

Ingredients

  • 2 skinless chicken breasts
  • small pack coriander, chopped
  • 1 pak choi, quartered
  • 175g sugar snap peas
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sweet chilli sauce
  • zest and juice 1 lime
  • 1 tbsp Thai green curry paste
  • 100g basmati rice

Method

  1. Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.

  2. Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins.

  3. Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice.

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