Summer Vietnamese Poached Chicken with Bok Choy Peanut Slaw

A really tasty, light and fresh meal. The chicken is poached in a Vietnamese broth, which gives it loads of flavour. A super speedy and easy dinner to whip up!

Vietnamese Poached Chicken with Bok Choy Peanut Slaw

Servings 4
Total Time 30 minutes


Chicken & Noodles

  • 600 g free-range chicken breasts cut into steaks
  • 1 tsp lemon pepper
  • 1 tsp salt
  • 2 cups chicken stock
  • 2 cups boiling water
  • 250 g vermicelli noodles


  • 1 baby bok choy thinly sliced
  • 350 g slaw
  • 100 g mung bean sprouts
  • 100 g nuoc cham store-bought

To Serve

  • 100 g nuoc cham store-bought
  • 50 g whole peanuts
  • 1 Tbsp fish sauce


  • Before you start, bring a half-full kettle to the boil.
  • Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Add chicken to a medium pot along with lemon pepper, salt, stock and boiling water measure. Cover with a lid and bring to a boil on medium heat. Once boiling, turn off heat and leave, still covered, for about 15 minutes.
  • Prep bok choy and place in a large bowl along with remaining slaw ingredients. Toss to combine and season to taste with salt and pepper.
  • Once chicken is cooked, set aside to rest. Return pot with poaching liquid to high heat and bring to the boil. Add noodles and use a fork to separate the strands. Cover and remove from heat, then leave for 5 minutes. Drain and refresh under cold water. Cut noodles in a few places with kitchen scissors to make them easier to eat.
  • To finish, roughly shred chicken using two forks, or thinly slice.
  • Serve noodles topped with slaw, chicken, remaining nuoc cham and peanuts. Season to taste with fish sauce.

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