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

Steamed chicken rolls with coriander and coconut stuffing

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

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