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Chicken and noodle parcels with sweet chilli dressing
Chicken and noodle parcels with sweet chilli dressing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Unwrap parcels for flavorful Asian chicken with mushroom infusion.
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 makrut lime leaves, centre vein removed, thinly sliced
  • 22.00 gm sweet chilli sauce
  • 24.40 gm fish sauce
  • 21.00 gm fresh lime juice
Instructions:
  • Preheat the oven to 200°C. Place the noodles in a large heatproof bowl and cover them with boiling water. Let them soak for 5 minutes. Cut four 40cm-diameter discs from non-stick baking paper.
  • Evenly distribute the noodles on paper discs. Arrange shiitake and oyster mushrooms and bok choy on top of the noodles. With a small sharp knife, make several 4cm long and 1cm deep slits on each chicken breast. Place the chicken on the bok choy and sprinkle with green shallot and lime leaves. In a small jug, mix sweet chili sauce, fish sauce, and lime juice. Drizzle the sauce evenly over the fillings.
  • Fold the discs in half to wrap the fillings inside, then fold the edges over to seal the parcels before placing them on 2 baking trays.
  • Bake in a preheated oven, swapping the trays halfway through, until the parcels puff up and the chicken is cooked through, about 20 minutes.
  • Arrange the parcels elegantly on serving plates.

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