Chicken and coconut parcels

Cooking Meat Chicken and coconut parcels

This microwave friendly recipe yields beautiful, aromatic parcels of perfectly steamed chicken in Asian greens and spices.

Lables: High fibre High protein Low carb Low fat Lower gi Gluten free Wheat free
  1. Cut stems from pak choy leaves. Reserve leaves. Thinly slice stems. Cut three 1cm-deep slits into the top of each chicken breast. Combine ginger, chilli, lemongrass and lime leaves in a bowl.
  2. Place baking paper on workbench. Arrange pak choy leaves in centre of each piece of paper. Top with pak choy stems and chicken. Sprinkle with ginger mixture. Drizzle each with 1 tablespoon coconut milk. Fold up baking paper to enclose filling. Secure with kitchen string.
  3. Place parcels on microwave turntable. Microwave on medium-high (75%) for 6 to 7 minutes or until cooked through. Set aside for 2 minutes.
  4. Meanwhile, cook rice following packet directions. Carefully unwrap parcels. Remove and discard lemongrass and lime leaves. Slice chicken. Serve with steamed rice, vegetables and parcel juices.

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2 bunches baby pak choy, trimmed, leaves separated
4 chicken breast fillets, trimmed
2cm piece fresh ginger, peeled, finely chopped
2 small green chillies, deseeded, finely chopped
2 lemongrass stalks, trimmed, bruised halved, cut into 5cm lengths
4 kaffir lime leaves, torn
1/3 cup light coconut milk
2 x 250g packets lime and coriander steamed basmati rice
Steamed broccolini, to serve

Adv

Autors
Preparation time
30
Cooking time
07
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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