Tea-infused Poached Chicken

This Asian-inspired salad bowl is bursting with flavour, and ready in just 15 minutes!

SERVES: 4 HANDS-ON TIME: 10 minutes

COOK TIME: 15 minutes

Ingredients

8 cups water
2 whole star anise
¼ cup coconut sugar
4 black tea bags
4 chicken breast fillets
2½ tablespoons reduced-salt soy sauce
2 teaspoons sesame oil
2 cups cooked brown rice
2 bunches bok choi, wilted
120g snow peas, blanched
Toasted sesame seeds and bean sprouts, to serve

Method

1. Bring the water to the boil and add star anise plus half the coconut sugar and tea bags. Let infuse for 5 minutes.
2. Remove tea bags, add the chicken and poach for 15 minutes on low heat. Remove chicken,
reserving the liquid, and let rest.
3. Mix the soy sauce, sesame oil, the reserved poaching liquid and the remaining sugar in a jug.
Slice the chicken and lay over the brown rice.
4. Top with vegies, sesame seeds and bean sprouts, and then drizzle over dressing. Serve.

NUTRITION (per serve)

2125kJ/508cal. Protein 63.5g. Carbs 44.5g. Sat fat 1.8g. Fibre 5.1g. Sugars 16g. Sodium 657mg

Recipe by Faye James - Nutritionist.

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