This microwave friendly recipe yields beautiful, aromatic parcels of perfectly steamed chicken in Asian greens and spices
Nutrition
- 2109 kj Energy
- 7g Fat Total
- 3.5g Saturated Fat
- 9.3g Fibre
- 65.2g Protein
- 162mg Cholesterol
- 483mg Sodium
- 41.8g Carbs (total)
Chicken and coconut parcels
Print RecipeIngredients
- 2 bunches baby pak choy, trimmed, leaves separated
- 4 (200g each) 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
Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Notes
You’ll need kitchen string and four 40cm-long pieces of baking paper
Budget tip: Serve chicken parcels with steamed basmati rice or jasmine rice and save approximately $6 in total.
Microwaving tips: Place chicken parcels around the edge of the microwave turntable to ensure even cooking. Use oven mitts when removing parcels from microwave. Be careful when unwrapping parcels, as steam will escape. We used an 800-watt microwave for this recipe.
Author: Kim Coverdale
Image credit: Amanda McLauchlan
Publication: Super Food Ideas
