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

Chicken topping

Red Finger Chilli (cayenne)
¼ cup Peanuts, salted, roasted (chopped)
1 cup coriander (finely chopped)
1 cup bamboo shoots

Dressing

1 x jar of NOGO Satay with Turmeric
½ cup of coconut milk or cream
Squeeze of fresh lime

Salad base (optional, use your favourite ingredients)

Spinach leaves
Red capsicum (sliced)
Cucumber (peeled and sliced)
Green Spring onion (diced)

Serve with (optional)

Steamed Rice or rice noodles

Method
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

Topping

Finely slice Finger Chilli (cayenne)
Roughly chopped roast peanuts
Chopped Coriander leaves
Fried dried noodles (optional)

Dressing

In a pouring jug, mix the jar of NOGO Satay Sauce, coconut milk (to taste) and a squeeze of lime juice

Presentation

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

Enjoy!