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Cambodian-inspired Chicken Breast Amok Parcel

Cambodian-inspired Chicken Breast Amok Parcel

with coconut rice, carrot pickle and pak choi
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
734 kcal
Protein
: 
51g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Soya
Serving amount

1 sachet(s)

Curry Powder

(Contains: Mustard)

1 sachet(s)

Honey

5 grams

Coriander

320 grams

Irish Chicken Breast

1 unit(s)

Garlic

1 unit(s)

Carrot

1 pack(s)

Coconut Milk

1 unit(s)

Ginger

1 unit(s)

Lime

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Pak Choi

150 grams

Jasmine Rice

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3070 kJ
Energy (kcal)734 kcal
Fat27.4 g
of which saturates17 g
Carbohydrate84.3 g
of which sugars13.3 g
Dietary Fiber6.1 g
Protein51 g
Salt1.8 g
Potassium330.5 mg
Calcium47 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Zester
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Zest and quarter the lime. Peel and grate the ginger and garlic.
  • Roughly chop the coriander (stalks and all).
  • Pour three-quarters of the coconut milk into a medium bowl. Add the ginger, lime zest, curry powder and 1 tsp sugar (per 2P).  Season with salt and pepper.
  • Add the chicken and turn to coat. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Cook the Rice
2
  • Rinse the rice to remove excess starch.
  • Pour 250ml cold salted water (per 2P) and the remaining coconut milk into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins. 
  • Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Prep the Carrot
3
  • Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. 
  • In a medium bowl, combine ½ tsp sugar (per 2P) the juice from half the lime wedges and a pinch of salt.
  • Add the carrot ribbons and toss to coat. Set aside to pickle.
Bake the Chicken
4
  • Lay each marinated chicken breast into a piece of foil.
  • Fold the foil, sealing on all sides to create a parcel. Repeat with the other fillet(s), spooning over any remaining marinade from the bowl.
  • Pop the parcels onto a large baking tray.
  • Bake on the middle shelf of your oven until cooked through, 25-30 mins.
Cook the Pak choi
5
  • Trim the pak choi and quarter lengthways.
  • Place a large pan over high heat with a drizzle of oil. 
  • When hot, fry the pak choi until wilted, stirring occasionally, 2-3 mins.
  • Add the garlic, soy sauce and honey and cook for a further 1-2 mins.
Finish and Serve
6
  • Fluff up the coconut rice with a fork and share between bowls.
  • Unwrap the parcels and place the chicken on top of the rice. Spoon over any sauce remaining in the parcel.
  • Serve the pak choi, carrot pickle and remaining lime wedges alongside.
  • Sprinkle over the coriander to finish.
Meal right image

Explore Similar Recipes

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Lime Recipes
Garlic Recipes
Coriander Recipes
Chicken Recipes
Ginger Recipes
Carrot Recipes
Pak Choi Recipes
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