Ingredients
4 x 250g chicken breast fillets
440g packet wok-ready thin rice noodles
2 bunches broccolini, trimmed, cut into 18cm lengths
1 bunch green spring onions, trimmed, cut into 18cm lengths
1/3 cup soy sauce
1/3 cup sweet chilli sauce
Fresh coriander sprigs, to serve
Method
-
Cut four sheets of baking paper into 30cm x 40cm rectangles.
-
Cut three diagonal slits about 1cm deep, across the top of each fillet.
-
Divide noodles evenly down the centre of each sheet of baking paper. Top with broccolini and onions, then chicken.
-
Combine sauces and 2 teaspoons water in small jug. Drizzle half the sauce mixture evenly over chicken, reserving remaining for serving.
-
Fold one long side of paper over the other, then tightly fold ends under to enclose filling. Place parcels on a large oven tray.
-
Cook in a hot oven (200C) for 25 minutes, or until chicken is cooked through. Remove. Stand parcels for 5 minutes. Unwrap and transfer to serving plates.
-
Serve drizzled with reserved sauce mixture. Top with coriander.
