- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Unwrap these parcels to discover succulent Asian-style chicken infused with the aroma and flavour of mushrooms.
Ingredients
- 100g dried rice stick noodles
- 50g shiitake mushrooms, thinly sliced
- 50g oyster mushrooms, thinly torn
- 1 bunch baby bok choy, quartered lengthways, washed, dried
- 4 (about 150g each) single chicken breast fillets
- 4 green shallots, ends trimmed, thinly sliced diagonally
- 4 fresh kaffir lime leaves, centre vein removed, thinly sliced
- 1 tablespoon sweet chilli sauce
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
Method
- Step 1Preheat oven to 200°C. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Cut four 40cm-diameter discs from non-stick baking paper.
- Step 2Divide the noodles evenly among paper discs. Top with the shiitake and oyster mushrooms, and bok choy. Use a small sharp knife to make several slits, about 4cm long and 1cm deep, in the top of each chicken breast. Place chicken on the bok choy and sprinkle evenly with green shallot and lime leaves. Combine the sweet chilli sauce, fish sauce and lime juice in a small jug. Drizzle evenly over fillings.
- Step 3Fold discs in half to enclose the fillings. Fold edges over to seal the parcels. Place parcels on 2 baking trays.
- Step 4Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until parcels puff and chicken is just cooked through.
- Step 5Place parcels on serving plates.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1195 kj
Energy
4g
Fat Total
1.5g
Saturated Fat
2g
Fibre
37g
Protein
25g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sarah Hobbs
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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