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Photo of Steamed chicken rolls with coriander and coconut stuffing by WW

Steamed chicken rolls with coriander and coconut stuffing

5 - 6
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Don’t throw away your coriander roots, they are packed with flavour and are key in this tasty dish.


Fresh coriander

1 tbs, root, chopped

Fresh coriander

1 cup(s), lightly packed plus extra to serve

Shredded or desiccated coconut

2 tbs

Lime rind

1 tsp

Fresh ginger

2 tsp, finely grated

Mirin seasoning

2 tsp

Olive oil

1 tbs

Raw skinless chicken breast

450 g, (Buy 500g), fat trimmed, halved

Light canned coconut milk

100 ml

Lime juice

2 tsp


2 bunch(es), halved

Bok choy

1 bunch(es)


  1. Process coriander root, leaves, coconut, rind and 1 teaspoon ginger in a food processor until finely chopped. Add mirin and 3 teaspoons oil and process until well combined.
  2. Place a piece of chicken between 2 sheets of baking paper and gently pound with a rolling pin until 1cm thick. Repeat with remaining chicken. Spread a quarter of the coriander mixture on each piece of chicken. Roll each piece up to enclose filling. Secure each in place with toothpicks.
  3. Line a bamboo steamer with baking paper. Place chicken in steamer and cover with lid. Half-fill a wok with boiling water and place over high heat. Place steamer over wok and cook for 8-10 minutes or until chicken is cooked through. Remove toothpicks and thickly slice.
  4. Meanwhile, heat remaining oil in a small saucepan over medium heat. Add remaining ginger and cook, stirring, for 20 seconds or until fragrant. Add coconut milk and lime juice. Reduce heat and simmer for 2 minutes or until slightly thickened.
  5. Meanwhile, cook asparagus and bok choy in a large saucepan of boiling water until tender. Drain. Serve chicken and greens drizzled with coconut dressing and garnished with extra coriander leaves.


SERVING SUGGESTION: Steamed basmati rice