top of page
Chicken Inasal with Quinoa Salad.jpeg

Poached Chicken with Sweet Peas and Mushrooms

Frame (7).png

Total time: 20 minutes

Frame (7).png

Serves 4

Vector (8).png

5.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


400g - Chicken breast, skinless, boneless, meat only, raw

15g - Ginger, fresh, roughly chopped 

Water, for poaching the chicken

2 cups - Green peas, frozen, raw, thawed

20g - Shiitake mushrooms, dried, pre-soaked for 15 mins and sliced into bite size pieces

1 tb - Olive oil

1 small - Small onion, finely chopped

¼ tsp - Salt

¼ tsp - Black pepper


Cooking pot with lid, Saucepan, Chopping board, Knife


1. Combine the chicken, ginger, ⅛ tsp of salt, ⅛ tsp of pepper in a cooking pot. Add just enough water to cover the chicken.

2. Bring the water to a boil and reduce the heat to a simmer. Cover and continue to simmer for 10 to 15 mins. Remove the chicken from the poaching liquid and slice it into bite-sized pieces, set it aside.

3. Heat the olive oil in a saucepan, add the onion and sauté until light brown.

4. Add the soaked mushrooms and green peas and sauté for 2 minutes.

5. Season with ⅛ tsp of salt and pepper. Stir and turn off the heat.

6. Plate the poached chicken with sweet peas and mushrooms on the side. Serve.


1 serving = about 263g

Frame (8).png

Energy (kcal)


Group 1629.png

Carbs (g)


Frame (9).png

Proteins (g)


Group 1630.png

Fats (g)


Vector (8).png

Fibre (g)


bottom of page