Lime and mint chicken parcels

Deliciously flavoured chicken served in baby gem leaves.


  • 4 (or 6) chicken breasts (skin removed, roughly chopped)
  • 300 ml vegetable stock
  • 2 tblsp fish sauce
  • 2 tsp sugar
  • 1 knob ginger (peeled and thinly chopped)
  • 1 chilli (de-seeded and finely sliced)
  • 2 cloves garlic (peeled and finely sliced)
  • bunch mint leaves
  • bunch of basil leaves
  • bunch coriander
  • juice of 4 limes
  • splash soy sauce
  • 1 small red onion (peeled and thinly sliced)
  • bunch spring onions, finely chopped
  • splash of sunflower oil
  • 2 baby gem
  • 2 tblsp peanuts (lightly toasted)


  1. In a food processor, pulse the chicken so that the meat becomes finely minced.
  2. If you don’t have a food processor, then chop finely.
  3. In a large saucepan, heat the stock along with the fish sauce, sugar, ginger, chilli and garlic.
  4. When it comes to the boil, add the chicken and then bring back to the boil, then reduce the heat to a simmer.
  5. Cook for a few minutes and then turn the heat off and allow the chicken to cook gently in the residual heat for another ten minutes with the lid on.
  6. Mix well and check to see the meat is thoroughly cooked, then allow to cool.
  7. Meanwhile, chop the herbs and mix with the lime juice, soy sauce, red onion, spring onions, sunflower oil and season with some black pepper and a pinch of caster sugar.
  8. Check the seasoning and when the chicken has cooled down to warm, spoon some of the chicken mix into each baby gem leaf, top with the herb & onion sauce and serve with toasted peanuts on top.


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