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Ingredients
- 4 x 150g skinless chicken breast fillets
- 3cm piece ginger, cut into thin matchsticks
- 2 spring onions, thinly sliced diagonally
- 1 small red capsicum, seeded and cut into thin strips
- 115g baby corn, halved lengthways
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons finely grated lime zest
- 1 tablespoon lime juice
- ½ cup coriander leaves
- Steamed rice, to serve
Method
1. Preheat the oven to 200°C.
2. Place four 30cm squares of non-stick baking paper on a work surface. Place a chicken fillet in the centre of each square. Combine the ginger, spring onions, capsicum and corn in a bowl. Divide the vegetable mixture among the chicken. Combine the sauces, oil, lime zest and juice in a small bowl. Spoon the sauce over the vegetables.
3. Bring two sides of the paper up to the centre and fold the ends together. Roll up the ends to enclose the chicken and seal. Place the parcels on a baking tray.
4. Bake for 18-20 minutes or until the chicken is just cooked through. Serve the chicken parcels opened, sprinkled with the coriander leaves and accompanied by steamed rice.
