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!