Summer Vietnamese Poached Chicken with Bok Choy Peanut Slaw

A really tasty, light and fresh meal. The chicken is poached in a Vietnamese broth, which gives it loads of flavour. A super speedy and easy dinner to whip up!

Vietnamese Poached Chicken with Bok Choy Peanut Slaw

Servings 4
Total Time 30 mins


Chicken & Noodles

  • 600 g free-range chicken breasts cut into steaks
  • 1 tsp lemon pepper
  • 1 tsp salt
  • 2 cups chicken stock
  • 2 cups boiling water
  • 250 g vermicelli noodles


  • 1 baby bok choy thinly sliced
  • 350 g slaw
  • 100 g mung bean sprouts
  • 100 g nuoc cham store-bought

To Serve

  • 100 g nuoc cham store-bought
  • 50 g whole peanuts
  • 1 Tbsp fish sauce


  • Before you start, bring a half-full kettle to the boil.
  • Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Add chicken to a medium pot along with lemon pepper, salt, stock and boiling water measure. Cover with a lid and bring to a boil on medium heat. Once boiling, turn off heat and leave, still covered, for about 15 minutes.
  • Prep bok choy and place in a large bowl along with remaining slaw ingredients. Toss to combine and season to taste with salt and pepper.
  • Once chicken is cooked, set aside to rest. Return pot with poaching liquid to high heat and bring to the boil. Add noodles and use a fork to separate the strands. Cover and remove from heat, then leave for 5 minutes. Drain and refresh under cold water. Cut noodles in a few places with kitchen scissors to make them easier to eat.
  • To finish, roughly shred chicken using two forks, or thinly slice.
  • Serve noodles topped with slaw, chicken, remaining nuoc cham and peanuts. Season to taste with fish sauce.

Meet the Chef

Gemma ‘Mint’

Say hello to Gemma ‘Mint’ our Development Kitchen Manager. She’s all the way from the sunny Hawkes Bay and is the brain behind many of our new bags. She’s a lover of Hawkes Bay apples and golden peaches, having grown up in the region, it takes her right back to her childhood. However, her favourite foods are dumplings and freshly baked bread. Gemma loves how she gets to be involved in all the new projects in her role and how we’re constantly creating and evolving with our foodies.

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