100g lean Chicken breast

250ml Skinny Chicken Stock

1 Shallot, halved and sliced diagonally

2 cloves Garlic, minced

1 Tbsp Ginger juice

¼ tsp red Chili, minced

1 Cucumber



1 Tbsp wheatless Tamari OR Braggs Liquid Aminos (‘soy’)

Coriander leaves to garnish


  1. Rub the chicken breast with garlic and ginger
  2. Put the Skinny Chicken Stock and shallot in a pan. Bring to the boil
  3. Reduce the heat and add the chicken breast. Simmer for 6 - 7 minutes
  4. When cooked, remove from the heat and allow it to rest on a saucer
  5. Slice the cucumber diagonally and place neatly as a bed on which to serve the chicken
  6. Slice the chicken into bite size pieces. If it is not cooked through the middle well enough, return to the stock for a minute
  7. Place sliced chicken pieces neatly on top of cucumber
  8. Place the minced chili on top of the chicken with a squirt with a squirt of ‘soy’
  9. Garnish with coriander leaves and chili and add a little stock to the dish


NOTE: the rest of the stock can be drunk as a soup