Thai poached chicken

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Try this low calorie Thai poached chicken recipe, so quick and easy, a really lovely fresh, tasty, healthy salad.

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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1 cup liquid salt-reduced chicken stock
2 tablespoons fish sauce
¼ cup lime juice
1 red chilli, thinly sliced
3 kaffir lime leaves, thinly sliced
3 tablespoons soft brown sugarlight brown cane sugarX
600g skinless chicken breasts, halved
1 cup jasmine rice
Vegetables
1 ½ cups carrots, cut in sticks
150g snow peas
2 cups sliced mushrooms
2 cups shredded bok choy or other Chinese white cabbage

Instructions

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1 Place stock, fish sauce, lime juice, chilli, limes leaves and sugar in a pan. Bring to the boil. Reduce heat. Simmer for 3-4 minutes.

2 Add chicken. Make sure chicken is covered with poaching liquid and cook for 10-12 minutes or until cooked through.

3 Meanwhile, cook rice following packet directions. Steam or microwave vegetables. To steam vegetables, wrap 4 separate portions of veges in baking paper make parcels. Wrap vegetables securely and place in a colander or sieve over a pan of boiling water. Cook for 5 minutes.

4 Serve chicken on rice with veges and topped with liquid. Garnish with coriander.

Nutrition Info (per serve)

Calories 404 cal

Kilojoules 1690 kJ

Protein 40 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 11 g

Dietary fibre 5 g

Sodium 640 mg

Calcium 80 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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