“Bang bang” is definitely an accurate way to describe this one.  This was one of the simplest, yet rewarding meals I have ever made.  Granted, due to being a bit lazy tonight I used a premade satay sauce, but considering it is Monday I think that can be forgiven.  The next time I make this one I might make a satay sauce from scratch instead of the premade variety.  I think I would probably also add a couple of other ingredients, some fresh chilli, carrot, ginger and perhaps some sesame seeds would only enhance the flavours offered in this quick and easy dinner option.

Prior to tonight I’d never poached chicken before, but given how easy it was and how juicy and succulent the result was I think this is going to become a standard way of preparing chicken in my kitchen.  Not only is it delicious, but it is a healthy alternative to cooking chicken using oil.  I simply poached the chicken in water with a few herbs, oregano, coriander and basil; you could poach the chicken in wine or vinegars as well to enhance the flavour.  All you need to do is lay the chicken in a pot in a single layer and cover with your poaching liquid (water in my case), about 5cm above the chicken.  Bring to the boil and then very lightly simmer for ten minutes with a lid partly on the pot; then turn off the heat and leave to cook through in the water for 10 to 15 minutes.  While that’s all going on, follow the below recipe for the rest.


Adapted from Taste.com.au


Serves 4; Less than 15 minutes (aside from the chicken)

2 Chicken Breasts
200g Vermicelli Rice Noodles
1/2 Cup Satay Sauce (add more if desired)
4 Spring Onions
1 Cucumber
1/2 Cup Coriander Leaves

While the chicken poaches cut the cucumber into match sized strips.  Slice the spring onions on the diagonal and pick the leaves from the coriander.  Bring a saucepan of water to the boil and add the rice noodles, cooking according to the packet – usually between two and four minutes.  Take the noodles out of the water and rinse with either hot or cold water – depending on how you want to eat the dish; I had mine hot but can also be served cold.  Place rice noodles in serving bowl and add cucumber and chicken.  Pour the satay sauce over the top and then add your spring onions and coriander.  Bang bang!

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