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
Ingredients
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
Slaw
- 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
Instructions
- 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.
