About this recipe:In this light, very low-fat dish, chicken is poached in an aromatic stock with new potatoes, asparagus and green beans steamed over the top. A zingy Oriental-style dressing is a great finishing touch.
400ml chicken stock
4 slices fresh root ginger
4 spring onions, sliced
2 large sprigs of fresh coriander
4 skinless chicken breast fillets, about 150g each
500g small new potatoes, scrubbed and halved if large
150g thin asparagus spears
150g fine green beans
1 Little Gem lettuce, divided into leaves
4 tbsp lime juice
2 tbsp light muscovado sugar
1 tsp Thai fish sauce
1 red chilli, deseeded and finely chopped
2 tbsp chopped fresh coriander
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Method Prep:15min › Cook:25min › Ready in:40min
Place the chicken stock in a large saucepan and add the ginger, spring onions and coriander. Arrange the chicken fillets on the bottom of the pan and place the potatoes over them in a single layer. Reduce the heat, cover and simmer for 15 minutes.
Place a steamer basket on top of the pan and lay the asparagus and beans in it. Cover and simmer for a further 5–8 minutes until the vegetables are tender and the chicken is thoroughly cooked.
Meanwhile, make the dressing by whisking together all the ingredients in a jug. Arrange the lettuce leaves on a serving plate.
Lift out the chicken and vegetables with a draining spoon and slice the chicken. Arrange the chicken and vegetables over the lettuce leaves, then drizzle with the dressing. Serve immediately.
The leftover flavoured stock can be used to make a simple Thai-style soup. Simply strain it, then simmer briefly with egg noodles and a handful of finely shredded vegetables or chicken.