POACHED CHICKEN BREAST, PAK CHOI & RICE NOODLES

Nutritional values per serving:

calories 383, protein 57g, fat 5.3g (saturated 1.4g), carbs 26g (sugar 4.7g), sodium738g

INGREDIENTS

• 2 (about 300g) skinless chicken breasts, sliced into 1 ½ cm strips
• 400ml good chicken stock
• 1 red bell pepper, thinly sliced
• 1 bag (90g) baby pak choi, halved lengthways
• 150g rice noodles (the straight to wok variety)
• 3 spring onions, sliced on the bias
• 1 red chilli pepper, deseeded & finely sliced (optional)
• 1 tbsp light soy sauce, or to taste
• 2 tbsp fresh coriander, chopped

METHOD

• Heat the chicken stock in a deep saucepan. Poach the chicken breasts at a simmer for about 5 minutes.
• Trim the pak choi in half and add the white ends to the stock along with the bell pepper. Simmer for another 3 minutes.
• Add the noodles, half the spring onions, chilli pepper, soy sauce, half the coriander and the remaining pak choi. Simmer for another 2 minutes, or until the chicken is cooked through.
• Serve garnished with the remaining spring onions and coriander.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food