Thai chicken parcel with sugar snap peas & rice

Thai chicken parcel with sugar snap peas & rice

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(3 ratings)

Prep: 10 mins Cook: 20 mins


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 per serving

  • kcalories414
  • fat4g
  • saturates0g
  • carbs51g
  • sugars12g
  • fibre4g
  • protein40g
  • salt2.3g
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  • 2 skinless chicken breast
  • small pack coriander, chopped
  • 1 pak choi, quartered

    Pak choi


    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 175g sugar snap pea
  • 1 tsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp rice vinegar
  • 2 tbsp sweet chilli sauce
  • zest and juice 1 lime



    The same shape, but smaller than…

  • 1 tbsp Thai green curry paste
  • 100g basmati rice

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  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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Comments (5)

rebecca_1980's picture

Fun dish to make, a little different in the parcel.
looks very pretty and smells amazing coming out of the oven.
I didn't seal the chicken and left in the oven to steam for 30 minutes.
The chicken was very juicy and the sauce refreshing and tasty.
Will make again :-)

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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