4 single chicken breast fillets (680g)
5 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼ cup finely chopped fresh lemon grass
2 red Thai chillies, chopped finely
½ cup loosely packed, coarsely chopped fresh coriander
1/3 cup (80ml) lime juice
1 ½ tablespoon peanut oil
1 large banana leaf
300g snow peas, trimmed
¼ cup (40g) roasted pine nuts
1 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon rice wine
1 tablespoon fish sauce
½ teaspoon sesame oil
½ teaspoon grated fresh ginger
1 clove garlic, crushed
2 teaspoons of thai sweet chilli sauce
Using sharp knife, make three shallow cuts on smooth side of each fillet.
Combine garlic, ginger, lemon grass, chilli, coriander, juice and oil in large bowl. Press spice mixture all over chicken, pressing firmly but gently into cuts. Cover; refrigerate while preparing banana leaf.
Cut banana leaf into four 30cm squares. Using tongs dip one square at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with absorbent paper. Leaves should be soft and pliable.
Centre each fillet on a banana leaf square. Fold leaf over fillet to enclose; secure each parcel with kitchen string. Place parcels in bamboo steamer over wok or large saucepan of boiling water; steam, covered, about 15 minutes or until chicken is cooked through.
Meanwhile, boil steam or microwave snow peas in medium bowl with pine nuts; add dressing. Toss to combine; serve snow peas with chicken.
Dressing: combine ingredients in glass screw-top jar; shake well.
About our Blog
We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.