Thai poached chicken
- 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
- 1 ½ cups carrots, cut in sticks
- 150g snow peas
- 2 cups sliced mushrooms
- 2 cups shredded bok choy or other Chinese white cabbage
Log In or Sign Up to save this recipe to your shopping list.
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)
Total fat 4g
–Saturated fat 1g
Dietary fibre 5g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
Leave a Reply
You must be logged in to post a comment.