Name: Chilli Poached Chicken with Sesame Soba Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 70 ml/2¼ fl oz/generous ¼ cup lime juice; 2 tbsp fish sauce; 300 g/10½ oz soba (buckwheat) noodles; 1 long red chilli, deseeded and finely sliced; 2 fresh or dried kaffir lime leaves, finely shredded; 400 ml/14 fl oz/1⅔ cups chicken stock; 4 lemongrass stalks; 2 tsp toasted sesame or black sesame seeds; 1 small handful of coriander/cilantro leaves; toasted sesame oil, for drizzling; 4–6 small pak choi/bok choy, halved; 2.5 cm/1 in piece of root ginger, peeled and cut into matchsticks; 40 g/1½ oz/scant ¼ cup soft light brown sugar; 4 skinless, boneless chicken breast fillets

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

This dish is low in fat, amazingly filling and is something different to make with those chicken fillets that always find their way into your shopping basket. You poach the chicken in an Asian-style stock – which keeps the fillets lovely and tender and packs them full of flavour. I always serve the chicken with soba noodles, as they are quick to cook, high in fibre and gluten free (which is a must for some and a bonus for many as wheat can make them a little bloated).