Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium saucepan, combine 700 ml of chicken broth, one 2.5 cm sliced piece of fresh ginger, and 2 smashed garlic cloves; bring to a gentle simmer, then add 220 grams of boneless, skinless chicken breast, poaching for 10-12 minutes until cooked through.

2. 2

   While the chicken poaches, cook 170 grams of linguine pasta according to package directions in a separate pot of salted water until al dente, then drain and rinse with cold water to stop cooking.

3. 3

   In a small bowl, whisk together 2 tablespoons of white miso paste, 3 tablespoons of creamy peanut butter, 2 tablespoons of fresh lime juice, 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, one small minced Thai bird's eye chili, and 1 tablespoon of the warm chicken poaching liquid until smooth.

4. 4

   Remove the poached chicken breast from the broth, let it cool slightly, then shred it into bite-sized pieces using two forks.

5. 5

   Prepare the vegetables by julienning one small cucumber and one medium carrot, then chopping 1/4 cup of fresh cilantro and slicing 2 stalks of green onions.

6. 6

   In a large mixing bowl, combine the drained and cooled linguine pasta, the shredded poached chicken, the julienned cucumber and carrot, and the chopped fresh cilantro and sliced green onions.

7. 7

   Pour the prepared miso-peanut dressing over the ingredients in the large bowl and toss gently until everything is evenly coated.