Chicken en papillote Thai-style
Tender veg, juicy chicken and gorgeous Thai herbs and spices – cooked together in little paper parcels so the flavours really mingle
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Cooking tools:
- Julienne peeler
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Colander
- Saucepan
- Parchment paper
- Baking sheet
- Oven
- Refrigerator
- Spoon
- Plate
Ingredients
- 2 skinless and boneless chicken breasts
- 1 carrot, shredded using a julienne peeler
- 4 baby corn
- ½ red pepper, deseeded and sliced
- 4 shiitake mushrooms, sliced
- 1 pak choi, sliced
- 100g rinsed bean sprouts
- 2 spring onions, thinly sliced lengthways, to garnish
- Handful of fresh coriander, chopped, to garnish
- Boiled jasmine rice, to serve
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