{"id":5007,"date":"2020-12-16T09:25:41","date_gmt":"2020-12-15T20:25:41","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/summer-vietnamese-poached-chicken\/"},"modified":"2023-08-09T12:15:16","modified_gmt":"2023-08-09T00:15:16","slug":"summer-vietnamese-poached-chicken","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/12\/16\/summer-vietnamese-poached-chicken\/","title":{"rendered":"Summer Vietnamese Poached Chicken with Bok Choy Peanut Slaw"},"content":{"rendered":"\n

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!<\/em><\/strong><\/p>\n\n\n

<\/div>
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Vietnamese Poached Chicken with Bok Choy Peanut Slaw<\/h2>\n \n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Chicken & Noodles<\/h4>
  • 600<\/span> g<\/span> free-range chicken breasts<\/span> cut into steaks<\/span><\/li>
  • 1<\/span> tsp<\/span> lemon pepper<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • 2<\/span> cups<\/span> chicken stock<\/span><\/li>
  • 2<\/span> cups<\/span> boiling water<\/span><\/li>
  • 250<\/span> g<\/span> vermicelli noodles<\/span><\/li><\/ul><\/div>

    Slaw<\/h4>
    • 1<\/span> baby bok choy<\/span> thinly sliced<\/span><\/li>
    • 350<\/span> g<\/span> slaw<\/span><\/li>
    • 100<\/span> g<\/span> mung bean sprouts<\/span><\/li>
    • 100<\/span> g<\/span> nuoc cham<\/span> store-bought<\/span><\/li><\/ul><\/div>

      To Serve<\/h4>
      • 100<\/span> g<\/span> nuoc cham<\/span> store-bought<\/span><\/li>
      • 50<\/span> g<\/span> whole peanuts<\/span><\/li>
      • 1<\/span> Tbsp<\/span> fish sauce<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>
        • Before you start, bring a half-full kettle to the boil.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • 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. <\/span><\/div><\/li>
        • To finish, roughly shred chicken using two forks, or thinly slice. <\/span><\/div><\/li>
        • Serve noodles topped with slaw, chicken, remaining nuoc cham and peanuts. Season to taste with fish sauce.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n \n \n
          \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"

          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!<\/p>\n","protected":false},"author":3,"featured_media":18000,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2384,2375,2374],"tags":[1829,1894,1979,2040],"class_list":["post-5007","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-lunch","category-myfoodbag","category-recipes","tag-chicken","tag-noodles","tag-summer","tag-vietnamese","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/5007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=5007"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/5007\/revisions"}],"predecessor-version":[{"id":16197,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/5007\/revisions\/16197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/18000"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=5007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=5007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=5007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}