Recipe of the Month – June 2015

Poached Ginger Chicken with Spicy vegetables

Serves 2
A very quick and easy dinner to whip up after work.Poached ginger chicken v2

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.

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