Health conscious Archives

Pepper recipes

Roast red peppers

30 minutes

Slow-roasted tomatoes

2 hours

Fruity dessert

Honeyed figs with sour cream

25 minutes

Asian recipes

Asian-style crunchy stir-fry wrap

Asian recipes

Pot-luck noodles

Avocado recipes

Flaked hot-smoked trout, avocado and salad

Mince recipes

Chicken larb with lettuce

15 minutes

Apple recipes

Apple-and-pecorino chicken meatballs

25 minutes

Beef recipes

Chilli con carne

25 minutes

Poached chicken in Asian coconut broth

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 20 minutes

Ingredients

1 x 5 cm ginger piece, peeled and cut into thirds
3 cloves garlic, peeled
1– 2 chillies, halved
3 cups good-quality chicken stock
1 lime, zested and juiced
1 x 400 ml coconut milk can
8 free-range deboned chicken thighs, cut into thirds
100 g sugar snap peas
fresh coriander, for serving
1 x 300 Woolworths exotic mushrooms punnet, panfried until golden
Woolworths chilli oil, for drizzling

Method

Bruise the ginger, garlic and chilli in a mortar and pestle, then place in a saucepan. Add the chicken stock, lime zest and juice.

Simmer for 10 minutes over a medium heat, then strain and return the liquid to the same pan.

Add the coconut milk and chicken and poach for 5 minutes.

Remove from the heat and add the sugar snap peas. Serve with the coriander, mushrooms and a drizzle of chilli oil.

Discover more Asian recipes here.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Butterflied rosemary lamb with brinjal and onion confit

Roast red peppers

Slow-roasted tomatoes

Honeyed figs with sour cream

Asian-style crunchy stir-fry wrap

Pot-luck noodles

Flaked hot-smoked trout, avocado and salad

Chicken larb with lettuce

Apple-and-pecorino chicken meatballs

Chilli con carne

Get-up-and-go green smoothie

Poached chicken in Asian coconut broth

Poached chicken in Asian coconut broth

Ingredients

Method