Soy Spiced Poached Chicken Breast & Glass Noodle Cashew Nut Salad

(2)
Time 30 min
Difficulty Easy
Serves 4

Ingredients:

Tegel Fresh Chicken Skinless Breast

 

 

  • 200ml reduced salt soy sauce
  • 1.5 litres water
  • 1 cinnamon quill
  • 3 cloves garlic
  • 1 star anise
  • 1 orange
  • 1 lime
  • 1 red chilli
  • 400g Tegel Fresh Chicken Skinless Breast
  • 1/4 packet glass noodles
  • chopped Coriander leaves
  • mung beans
  • Snow pea shoots
  • 1 tsp sesame oil
  • 1/4 cup roasted unsalted cashew nuts
  • juice from 1/2 lemon
  • 1 lemon

Method:

1. Place the reduced salt soy sauce, water, cinnamon quill, garlic cloves, star anise, orange, lime and ½ the red chili in a large pot and bring to the boil. Place Tegel Fresh Chicken Skinless Breast into the stock and simmer gently for 8 – 10 minutes, or until breast is cooked.
Once cooked, remove the chicken breasts from the stock and keep warm.

2. To prepare the glass noodles, bring a large pot of water to the boil. Add the noodles and cook for 2 minutes. Refresh the noodles in ice cold water then drain well.

3. Once the noodles are drained; mix with chopped coriander, mung beans, snow pea shoots, remaining sliced ½ red chili and sesame oil. Lastly mix in chopped roasted unsalted cashew nuts and season with cracked pepper & the juice of ½ a lemon.

4. To serve: Place the glass noodles in the centre of a deep bowl and serve sliced cooked chicken breast on top. Pour over 1-2 tablespoons of cooking liquor from the chicken.
 

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