Ginger-coconut chicken

1. Fill a medium pot with about 4 cups of water (water should not touch bottom of steamer basket). Bring to a boil over medium-high. Cut out a 15 x 15-in. piece of parchment paper. Trim off corners. Fit parchment in a steamer basket, creating a bowl shape. Arrange 4 small skinless, boneless chicken breasts (about 600 g) in a single layer at the base of the paper bowl.
2. Stir 1/2 cup light coconut milk with 1 tbsp each of fish sauce and brown sugar, 4 tsp finely grated ginger and 2 minced garlic cloves. Pour over chicken. Sprinkle 1 thinly sliced green onion and 1 tsp finely chopped fresh red chili pepper overtop. Pull edges of parchment paper toward the centre, partially covering the chicken. Place the steamer basket over the boiling water. Steam, covered with a tight-fitting lid (or foil), until chicken is cooked through, 30 to 35 min.
3. Transfer chicken to serving plates, leaving liquid behind. Cover chicken with foil to keep warm. Pour liquid from parchment into a small saucepan. Bring to a boil and reduce to about 1/2 cup, 8 to 10 min. Whisk in 1/4 cup light coconut milk and 1 thinly sliced green onion and drizzle over chicken.

• Lean Steam:

  It’s one of the healthiest ways to cook foods without adding extra fat. Steaming also keeps meat moist and flavourful.

• Brown rice:

  Bring 1 cup brown rice and 2 1/2 cups water to a boil in a medium pot. Reduce heat and simmer, covered, until water is absorbed, 30 min.
  
  Serves 4 | Per serving
  171 calories, 4 g protein, 35 g carbs, 1 g fat, 2 g fibre, 8 mg sodium.

• Carrot-cilantro salad:

  Peel long ribbons from 2 large carrots, turning after every 3 peels, into a large bowl. Stir in 2 tbsp lime juice and 2 tsp brown sugar. Toss to coat. Stir in 2 cups chopped cilantro and serve.
  
  Serves 4 | Per serving
  31 calories, 1 g protein, 8 g carbs, 1 g fibre, 38 mg sodium. Excellent source of vitamin A.

• 224 calories
• 35 g protein
• 6 g carbohydrates
• 6 g fat
• 444 mg sodium

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