Asian-Style Poached Chicken

Asian-Style Poached Chicken Serves: 4 Time to make: 20 mins

Ingredients 2 cups salt-reduced chicken stock 2 cups water 2 tablespoons salt-reduced soy sauce 1 cinnamon stick 3 whole star anise 2 teaspoons sesame oil 3cm piece ginger, peeled, sliced 4 x 150g skinless chicken breast fillets 2 teaspoons cornflour 4 cups steamed rice, to serve 3 teaspoons toasted sesame seeds steamed baby bok choy, to serve

Nutrition (per serve) Energy: 2330kJ Calories: 557cal Protein: 41g Fat: 17g – saturated: 4g Carbohydrates: 60g – sugars: 3g Dietary Fibre: 3g Sodium: 1080mg Calcium: 110mg Iron: 3.5mg

Instructions

1. Combine stock, water, soy sauce, cinnamon, star anise, sesame oil and ginger in a deep frying pan or wok. Add chicken to stock and cook over medium heat. Bring stock to gentle simmer. Reduce heat and cook for 10-12 minutes or until chicken is cooked through. Drain, reserving 1 1/4 cups of stock mixture. Transfer chicken to a large plate and cover.
2. Put reserved stock into a saucepan and bring to the boil. Combine 1 tablespoon cold water and cornflour in cup. Add cornflour mixture to stock. Stir until well combined and mixture thickens. Remove from heat.
3. Spoon rice onto 4 serving plates. Slice chicken and place onto rice. Spoon over sauce. Sprinkle with sesame seeds and serve with bok choy on the side.

Recipe sourced from: Australian Healthy Food Guide