Thai poached chicken

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

Photographer: Melanie Jenkins

First published: Oct 2012

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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

More weights & measures

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

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 404cal

Kilojoules 1690kJ

Protein 40g

Total fat 4g

–Saturated fat 1g

Carbohydrates 50g

–Sugars 11g

Dietary fibre 5g

Sodium 640mg

Calcium 80mg

Iron 2.5mg

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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