1/2mediumcucumber(seeded and cut into very thin strips, about 2" long)
1recipeAsian Peanut Sauce
1wholescallion(trimmed and minced)
1/2teaspoonsesame seeds(toasted)
Instructions
In a small bowl, mix the soy sauce and sugar.
Add the oil and seasoning and mix until combined.
Whisk in the peanut butter until smooth.
Whisk in the vinegar until smooth.
Add immediately to your favorite dish or refrigerate it in a resealable container for up to 5 days.
For poached chicken, add the broth to a medium saucepan big enough to accommodate the broth covering the chicken breasts by at least 1".
Place the saucepan over high heat. When the broth comes to a boil, add the chicken, turn the heat to a simmer, and poach the chicken in the liquid.
If the chicken is not covered by the broth, either when it's originally added or during cooking, add enough water to the broth so that it is covered.
Poach chicken uncovered, for 6 to 8 minutes, or until no longer pink inside.
Drain the chicken from the liquid and allow it to cool to room temperature. Then refrigerate it until chilled, if desired.
When the chicken is completely cooled (or chilled), use your fingers to pull it apart, creating small shreds. Mound the shreds in the center of two plates.
Sprinkle the cucumber evenly around the chicken, along the edge of the plate.
Pour the sauce evenly in the center. Top it with the scallions, then the sesame seeds, and serve.
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