Poached Chicken with Satay Sauce
This delicious meal can be made into a salad or main dish, served alongside other mains. It’s fresh, light and so easy to make. This method of cooking chicken is so simple, moist and delicious.
Serves 4
Low FODMAP, GF, DF
Ingredients Chicken
- 4 medium chicken breasts
- Large pot boiling water
- Red Finger Chilli (cayenne)
- ¼ cup Peanuts, salted, roasted (chopped)
- 1 cup coriander (finely chopped)
- 1 cup bamboo shoots
- 1 x jar of NOGO Satay with Turmeric
- ½ cup of coconut milk or cream
- Squeeze of fresh lime
- Spinach leaves
- Red capsicum (sliced)
- Cucumber (peeled and sliced)
- Green Spring onion (diced)
- Steamed Rice or rice noodles
Chicken
- Bring large pot of water to the boil
- Take off the heat
- Gently place chicken thigh fillets into the water
- Place lid on pot
- Leave resting in the water for 40-minutes to an hour (maximum)
- After this, remove from the water, pat dry with paper towel, thinly slice
- Finely slice Finger Chilli (cayenne)
- Roughly chopped roast peanuts
- Chopped Coriander leaves
- Fried dried noodles (optional)
- In a pouring jug, mix the jar of NOGO Satay Sauce, coconut milk (to taste) and a squeeze of lime juice
- If turning this dish into a salad, start with layering your chopped salad ingredients onto a platter
- Carefully place the still warm chicken on top of the salad
- Sprinkle the coriander, chillies, peanuts, bean shoot and fried noodles on top of the chicken
- Drizzle with ¼ of the Satay with Turmeric Sauce
- Place the remaining Satay Sauce next to the serving platter for people to use to taste