How To Make Thai Chicken Parcel with Sugar Snap Peas & Rice
From a beautiful Asian country comes our authentic and tasty Thai recipes. Be enraptured by the sweet, salty, sour, and spicy flavors that most Thai dishes combine in wild abandon. Your taste buds will surely thank you for these amazing Thai recipes.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp Thai green curry paste
- 1 cup sugar snap peas, sliced
- 1 cup Jasmine rice
- 2 cups water
- 1/4 cup soy sauce
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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In a bowl, mix the Thai green curry paste with the soy sauce, fish sauce, sesame oil, and lime juice.
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Place each chicken breast on a piece of parchment paper. Spoon the curry mixture evenly over each chicken breast.
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Top each chicken breast with a handful of sliced sugar snap peas.
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Fold the parchment paper over the chicken and seal the edges to form a parcel.
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Place the chicken parcels on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
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While the chicken is baking, cook the Jasmine rice according to package instructions.
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Serve the Thai chicken parcels with a side of Jasmine rice. Garnish with fresh cilantro.
Nutrition
- Calories : 420kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 96mg
- Sodium : 1104mg
- Total Carbohydrates : 55g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 36g
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