Balinese Chicken

Difficulty | Serves 6 | Book 7

balinese chicken

800g skinless chicken breast
1½ tablespoons ground Thai seasoning
1 roasting oven bag
1 tablespoon plain flour
½ cup Chinese cooking wine
1 tablespoon fresh lime juice
1 teaspoon crushed garlic (in jar)
1 teaspoon crushed ginger (in jar)
2 tablespoons soy sauce 43% less salt
2 tablespoons brown sugar
2 teaspoons red curry paste (in jar)
1 small (10g) stick fresh lemon grass
1 x 340ml can evaporated light milk
35ml skim milk
1 teaspoon coconut essence
1 tablespoon cornflour

Per serve
Kilojoules986 (cals 236)
GI RatingMedium


  1. Cut chicken into medium size chunks about 50g each. Place into a medium size mixing bowl and coat with Thai seasoning. Coat a roasting bag with plain flour then place chicken into bag.
  2. Place wine, lime juice, garlic, ginger, soy sauce, brown sugar and red curry paste into same bowl. Cut lemon grass into thin slices, add to bowl. Whisk ingredients together then pour into bag.
  3. Coat chicken well with sauce then seal bag. Place bag onto a large plate and refrigerate for 4-8 hours. Occasionally move ingredients around in bag so chicken pieces are coated well.Preheat oven 180ºC fan forced.
  4. Place bag onto a baking tray then prick 5-6 holes in the top of the bag then place in oven and bake for 25 minutes.
  5. Empty contents of bag into a large saucepan. Combine cornflour with evaporated milk, skim milk and essence then add to saucepan. Stir continually until boiled. Reduce to a very low heat to allow sauce to thicken for 5 minutes (do not have bubbling) as evaporated milk can separate when over boiled.

NOTE: Serve with Basmati rice or noodles (for a lower carb count use glass noodles). Not included in nutritional information below.

Suitable to be frozen for 2-3 weeks

Dietitian's tip

Asian recipes are often very high in sodium. This recipe has moderate sodium as Annette has used a reduced-salt soy sauce and eliminated salt, so the recipe is much healthier for your heart.

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