Poached Ginger Chicken with Spicy vegetables
A very quick and easy dinner to whip up after work.
2 cups Chicken stock
1 tbspn Fresh Ginger thinly sliced
1 Chicken breast
1 ½ tbspn Red Curry paste
½ Red Capsicum thinly sliced
Approx. 10 Green beans, trimmed and sliced.
1 bunch Broccolini trimmed and into 5cm lengths
150g low fat Coconut milk
½ tspn Brown sugar
- Combine stock and ginger in a medium saucepan and bring to boil. Add chicken breasts and reduce heat to simmer for 10-12 minutes until meat is cooked through. Remove chicken and set aside to cool. Shred using 2 forks.
- Heat oil in wok or large frypan on high heat. Add curry paste and stir fry for 1 minute or until fragrant. Add capsicum and beans. Stir fry for 1 minute. Add broccolini and stir fry for 1 minute or until vegetables are tender.
- Add coconut milk and sugar and simmer for 1 minute. Divide vegetables between 2 bowls. Top with shredded chicken and spoon over sauce from pan.
- Can be served by itself or on Cous cous or Quinoa.