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Chicken and coconut parcels
Chicken and coconut parcels
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Prep Time:
30 minutes
Cook Time:
7 minutes
Total Time:
37 minutes
Microwave-steamed Asian chicken and greens - deliciously fragrant and tender parcels.
Ingredients:
  • 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 makrut lime leaves, torn
  • 83.33 gm light coconut milk
  • 2 x 250g packets lime and coriander steamed basmati rice
  • Steamed broccolini, to serve
Instructions:
  • Remove stems from the pak choy leaves, keeping the leaves aside. Slice the stems thinly. Make three 1cm-deep slits on the top of each chicken breast. Mix ginger, chili, lemongrass, and lime leaves in a bowl.
  • Lay out baking paper, then place pak choy leaves in the center. Add pak choy stems and chicken on top. Sprinkle with ginger mixture, drizzle 1 tablespoon of coconut milk on each. Fold and secure with kitchen string.
  • Microwave the parcels on medium-high (75%) for 6 to 7 minutes until cooked through. Let them sit for 2 minutes before serving.
  • Cook the rice according to the packet instructions. Gently unwrap the parcels, discard the lemongrass and lime leaves, and slice the chicken. Serve with steamed rice, vegetables, and the juices from the parcels.

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