Shredded chicken with broccoli and sweet soy, ginger and chilli dressing
1st March 2013
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This recipe is from the brilliant Functional Nutrition Cookbook. It’s packed full of antioxidants and poaching the chicken keeps the meat moist and tender.
4 chicken breasts
250g tenderstem broccoli, trimmed
1/2 red onion, finely chopped
1 red pepper, sliced thinly
Handful of mange tout
2 carrots, cut julienne style
1 tbsp sesame seeds
Trickle of sesame oil
Dressing
4 tbsp tamari soy sauce
1 tbsp xylitol (optional)
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
2 tsp fresh root ginger, grated
Juice of one lemon
1 tbsp rice vinegar
- Bring a large pan of water to the boil, add the chicken breasts and cook for 10 mins. Turn off the heat and leave the chicken to poach for a further 15 mins.
- Remove from the pan and shred the meat thinly.
- Mix the dressing ingredients together and set aside.
- Place the broccoli in a steamer and steam for 3-4 minutes until al dente.
- Place the broccoli and the other ingredients in a large bowl. Pour over the dressing and mix well.
- Sprinkle with sesame seeds and oil to serve.
Sorry, the photos are all my own and today I didn’t have tender stem – imagine how good it would have been if I did have!
Categories: Recipes