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.jpg)
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:
covered percent of daily need
