Noodle Broadbeach - Poached Chicken & Curry Sauce Recipe

iykyk

The meal prep we guarantee you’ll want to eat all week 🥡

Our take on Gold Coasts favourite Poached Chicken & Curry Sauce 🥢 This recipe is seriously so good you’ll want to drink the curry sauce (trust us).

Calories: 494 | P: 33g | F: 22g | C: 40g

Ingredients:

• 125g Chicken Breast (Raw)
• 40g White Basmati Rice (Raw)
• 60g Bok Choy
• 150ml Coconut Cream (Light)
• 12g Yellow Curry Paste
• 10g Chilli Oil
• 6g Butter
• Spring Onions, to taste
• 0.5tbsp Chicken Stock Powder (for poaching)
• 0.5tso Chicken Stock Powder (for curry sauce)
• 0.5tsp Onion Powder
• 0.5tsp Garlic Powder
• 0.5tbsp Soy Sauce

Recipe

1. Chop ends off bok choy and wash. Roughly chop scallions.
2. Heat pot of water over high heat and add two teaspoons of chicken stock powder. Once boiling add chicken breast and let cook for 8-minutes, or until cooked through. Slice and set aside.
3. In the meantime cook rice as per packet instructions.
4. Heat pan over medium-low heat. Add curry paste. Stir for 1-2 minutes, until fragrant. Reduce heat to low and add onion powder, garlic powder, remaining 0.5tsp of chicken stock powder, soy sauce and coconut cream. Stir while cooking for 2-3 minutes.
5. Lightly steam bok choy.
6. Assemble: add rice to bottom of bowl or container and top with chicken. Serve with side of bok choy and pour sauce over top of chicken. Top with chilli oil and scallions.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.