Asian Style Poached Chicken

This simple dish is absolutely bursting with flavour. Protein-packed chicken combines perfectly with the wild rice mix, whilst the fennel, bok choy and red pepper salad offers a delicate yet nutrient dense addition to the meal. Note: the stock can be stored for use later with other dishes or even frozen.


5 chicken breasts
5g chicken stock
1 tsp soy Sauce
150g shallots
10g garlic
10g ginger
2 star anise
1 cinnamon sticks

- roughly chop shallots and place in a large pan along with all other ingredients 9(except chicken) - add water and bring to boil
- reduce the heat, add the chicken and poach until cooked through
- retain stock, strain thoroughly and set aside

50g fennel
50g bok choy
50g bean sprouts
50g red pepper
Handful coriander
1 stalk lemongrass
1 lemon, zest and juice
10g olive oil 
1 red chilli

- gently heat coconut oil and saute lemongrass and chilli until both are softened
- prepare the vegetables: thinly slice the fennel (ideally with a mandolin) and cut peppers into strips
- mix all ingredients together by hand

50g brown rice
50g wild rice

Boil till light and fluffy

Serve up and enjoy!