Thai chicken parcel with sugar snap peas & rice

Thai chicken parcel with sugar snap peas & rice

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
414
protein
40g
carbs
51g
fat
4g
saturates
0g
fibre
4g
sugar
12g
salt
2.3g

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

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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.

Recipe from Good Food magazine, December 2013

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Comments

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cunnisar's picture

Doubled this recipe and found the lime juice very overpowering. Also found the chicken was nowhere near cooked in the time suggested. Beautifully flavoured dish though.

sllyst's picture

This recipe was full of flavour and was a lovely light meal after all the richness of christmas. The only problem was the same as below, although i cooked the chicken for 10 minutes before putting it in the over, it took 20 minutes to cook still.

Frantic Flapjack's picture

I made this for 6 people and made a few changes to the basic recipe. I used chicken thighs, put in a baking dish and poured the sauce over the top and covered in foil for the first 15 minutes, then took off the foil and baked for a further 20 minutes. Served with rice, broccoli and peas. The above time is way off. A chicken breast will not bake in 15 minutes.

surfnirvana's picture

Lovely flavours, but the chicken needed at least an extra 15 minutes.

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