Thai chicken parcel with sugar snap peas & rice

Thai chicken parcel with sugar snap peas & rice might be a good recipe to expand your beverage collection. One portion of this dish contains about 55g of protein, 7g of fat, and a total of 539 calories. This gluten free and dairy free recipe serves 2 and costs $6.37 per serving. 85 people were impressed by this recipe. A few people really liked this Asian dish. This recipe from BBC Good Food requires lime zest, chicken breasts, coriander, and sweet chilli sauce. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a tremendous spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Thai Chicken with Sugar Snap Peas, Chicken, Mushrooms and Sugar Snap Peas Over Rice, and Sugar Snap Peas and Rice.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

100g basmati rice

2 skinless chicken breasts

small pack coriander, chopped

1 tsp fish sauce

zest and juice 1 lime

2 tbsp rice vinegar

1 tsp soy sauce

175g sugar snap peas

2 tbsp sweet chilli sauce

1 tbsp Thai green curry paste

Equipment:

oven

baking pan

Cooking instruction summary:

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.

 

Step by step:


1. Heat oven to 220C/200C fan/gas

2. 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.

3. 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.

4. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander.

5. Serve with the rice.


Nutrition Information:

Quickview
592k Calories
61g Protein
7g Total Fat
68g Carbs
92% Health Score
Limit These
Calories
592k
30%

Fat
7g
12%

  Saturated Fat
1g
11%

Carbohydrates
68g
23%

  Sugar
17g
20%

Cholesterol
144mg
48%

Sodium
1116mg
49%

Get Enough Of These
Protein
61g
123%

Vitamin A
21012IU
420%

Vitamin C
257mg
312%

Vitamin K
220µg
210%

Vitamin B6
2mg
138%

Vitamin B3
27mg
137%

Selenium
83µg
119%

Folate
333µg
83%

Manganese
1mg
76%

Phosphorus
747mg
75%

Potassium
2198mg
63%

Calcium
534mg
53%

Vitamin B5
4mg
48%

Magnesium
184mg
46%

Iron
7mg
40%

Vitamin B2
0.64mg
37%

Fiber
8g
34%

Vitamin B1
0.5mg
33%

Zinc
2mg
20%

Copper
0.37mg
18%

Vitamin E
1mg
9%

Vitamin B12
0.47µg
8%

Vitamin D
0.23µg
2%

covered percent of daily need
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