Michelle Bridges: quick and healthy recipe


Michelle Bridges

Poached chicken breast with sesame oil and baby bok choy.

Poached chicken breast with sesame oil and baby bok choy.

Poaching chicken is a great and simple way to keep the meat moist and to add flavour.

Serves 2.


300g free-range chicken breast fillet
1 stick lemongrass
4 bunches baby bok choy
1 tbsp peanut oil
1 garlic clove, crushed
3 thin slices ginger
1 tbsp light soy sauce
cracked black pepper
1 tsp sesame oil
1 tbsp sesame seeds



Place chicken in a saucepan and cover with water. Cut hard bulb off base of lemongrass, remove hard outer leaves, cut stalk into 7.5cm pieces and bend to bruise.

Add pieces to water and bring to the boil. Simmer for 5 minutes, then remove from heat and set aside for 10 minutes to cook chicken through.

In the meantime, cut baby bok choy into quarters lengthways and wash. Heat peanut oil in a wok, add garlic and ginger and cook for about a minute, then add bok choy and stir-fry until leaves are wilted but there's still crunch in stalks.

Stir through soy sauce, place in serving bowls and sprinkle with pepper.

Remove cooked chicken from water (the poaching water can be frozen and used as chicken stock), slice thickly on an angle and add to serving bowls. Drizzle with sesame oil and sprinkle with sesame seeds.

From: Sunday Life