Coconut Poached Chicken

GF DF - serves 4

Ingredients:

  • 2 large free-range chicken breasts

  • 2 cans of coconut milk 540ml (I use the Ayam brand)

  • 2 tbsp of Tamari (I love Pureharvest)

  • Juice of 1/2 lime

  • 1/4 tsp garlic granules

  • 1 large carrot cut into matchsticks

  • 1/4 purple cabbage shredded

  • 2 Lebanese cucumbers cut into matchsticks

  • 150gm of green beans ends trimmed

  • 1 cup of brown rice

  • 2 cups of veggie stock

  • Salt and pepper

  • 1/2 cup each of fresh mint and coriander

Method:

  1. In a saucepan, heat the coconut milk and bring to a simmer.

  2. While this simmers, add the rice and vegetable stock to a pot and cook for around 20 minutes or until rice is cooked.

  3. Meanwhile, add in the tamari, lime juice, garlic, and a good pinch of salt and pepper, whisk well and cook for 3 minutes.

  4. Add in the chicken and poach for 10-15 minutes.

  5. While this poaches, add your salad and fresh herbs into a large bowl and mix.

  6. Once the chicken is cooked, remove from the sauce using tongs. Using two forks, shred the chicken and add it to the salad mix.

  7. Once your rice is cooked, add along into the bowl. Mixing all the ingredients together.

  8. Coat the salad with 1/2 cup of the coconut milk sauce and stir through.

  9. Add to bowls. Add extra sauce if desired.

Lunch, DinnerEmma Cathiechicken salad, lunchComment