THAI CHICKEN PARCEL WITH SUGAR SNAP PEAS & RICE

Thai chicken parcel with sugar snap peas & rice image

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

Provided by Lucy Netherton

Time 30m

Number Of Ingredients 11

Previous Next

Ingredients

2 skinless chicken breasts
small pack coriander , chopped
1 pak choi , quartered
175g sugar snap pea
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

Steps:

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.
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.
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.

Nutrition Facts : Calories 414 calories, Fat 4 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium