Description

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

  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