Ingredients
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
salt
pepper
1 Tbsp wheatless Tamari OR Braggs Liquid Aminos (‘soy’)
Coriander leaves to garnish
Method
- Rub the chicken breast with garlic and ginger
- Put the Skinny Chicken Stock and shallot in a pan. Bring to the boil
- Reduce the heat and add the chicken breast. Simmer for 6 - 7 minutes
- When cooked, remove from the heat and allow it to rest on a saucer
- Slice the cucumber diagonally and place neatly as a bed on which to serve the chicken
- Slice the chicken into bite size pieces. If it is not cooked through the middle well enough, return to the stock for a minute
- Place sliced chicken pieces neatly on top of cucumber
- Place the minced chili on top of the chicken with a squirt with a squirt of ‘soy’
- 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
