Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 liters of chicken broth or water with 30 grams of sliced fresh ginger and 50 grams of halved green onions in a large pot, then bring to a gentle simmer over medium heat.

2. 2

   Carefully add 600 grams of boneless, skinless chicken breasts to the simmering liquid, ensuring they are fully submerged, and gently poach for 15-20 minutes until the chicken is cooked through to an internal temperature of 74 degrees Celsius.

3. 3

   While the chicken poaches, heat 1 tablespoon of cooking oil in a separate large skillet over medium heat and toast 2 teaspoons of Sichuan peppercorns for 1-2 minutes until they are fragrant.

4. 4

   Add 20 grams of minced fresh ginger and 4 minced garlic cloves to the skillet and sauté for 1 minute until they are aromatic.

5. 5

   Stir in 400 grams of cooked chickpeas (drained and rinsed), 3 tablespoons of gluten-free tamari, and 1 tablespoon of toasted sesame oil, cooking for 5 minutes to allow the flavors to thoroughly meld.

6. 6

   Remove the poached chicken from the broth, thinly slice it, and arrange it attractively on serving plates alongside the Sichuan peppercorn chickpeas.

7. 7

   Garnish the prepared dish with 50 grams of freshly sliced green onions and 0.25 cup of chopped fresh cilantro, then serve warm for a delightful dinner.