Poached Chicken and Bean Sprouts

Very tender chicken, crisp sprouts and celery in a light, savory Asian sauce.

Ingredients:

4 cups water

2 boneless, skinless chicken breasts

3 slices ginger

3 green onions, sliced

1 celery stalk, thinly sliced

Sauce:

3 tbsps vegetable oil

3 green onions, divided green and white parts

2 tbsps sodium reduced soya sauce

1/2 tsp brown sugar

1/2 cup reserved water from chicken

1 tbsp minced fresh ginger

handful of bean sprouts 

Bring the water to a boil in a large saucepan. Add ginger slices, green onion slices and the chicken breasts. Bring back to a boil, then cover and low boil for 10 minutes. After that, toss in the sliced celery. Turn the heat off, leave on the same burner and keep covered for another 15 minutes. After 15 minutes check for doneness, juices should run clear. If not bring to a boil again for a few minutes. Reserve 1/2 cup water, then remove chicken and slice onto plates. Leave celery slices in water for now.

To make the sauce, heat vegetable oil in skillet on low and add the white parts of the green onions. Cook until crispy and top the sliced chicken. Then to the same pan add soya sauce, brown sugar and reserved 1/2 cup water and bring to a boil. Add ginger and green slices of green onions, along with a handful of bean sprouts and cook for 1 minute. Spoon the celery slices onto one side of the chicken and add the bean sprouts and sauce onto the chicken and to the other side of the plate. 

Serves 2

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