Ingredients
4 skinless chicken breasts
1 small red cabbage, shredded
1 onion, sliced
4 good handfuls spinach, trimmed & roughly chopped
4 carrots, julienned
1 heaped tsp chopped ginger
2 Tblsp teriyaki sauce
2 Tblsp soy sauce
Pinch of chilli flakes
200gm rice
4 pieces baking paper, each about 30cm x 50cm
Method
Put the rice on to cook in lightly salted boiling water.
Drain once cooked, and keep warm.
Combine the ginger, teriyaki sauce, soy sauce and chilli flakes in a small bowl.
Lay the baking paper out on the counter and spray with non-stick cooking spray.
Divide the prepared vegetables between the papers in layers:
cabbage, onion, spinach, carrots.
Top with one chicken breast per paper.
Spoon the ginger/sauce mixture over the chicken and vegetables.
Fold over the paper in a butcher’s fold, and fold the ends under.
Place the parcels on a baking tray.
Bake at 200ºc for 20-25 minutes.
Divide the rice between 4 plates.
Open the paper parcels and slide the contents on top of the rice.
Serve with extra soy sauce if you like.
