Shredded Chicken with Snow Peas, Ginger and Avocado

Zingy chicken with delicious WA Avocados and Snow Peas

Preparation: 15 minutes

Cooking: 25 minutes

Serves: 4 as entrée or light main

 

 avocado

 

2 chicken breasts (organic is best), brought to room temperature

1 inch fresh ginger, finely grated

1 lime, zested and juiced

1 tablespoon sesame oil

2 teaspoon rice wine vinegar

2 Hass Avocados, seeded, peeled and sliced 1cm thick

300g snow peas, string removed

Fresh Lime wedges and 1 tspn toasted sesame seeds, to serve

 

 

Fill a large, lidded, deep saucepan with salted water and place over a high heat. Bring to boil, then reduce heat to a low simmer and add the chicken breasts. Remove from heat, place the lid on tightly and allow the chicken remain in the cooking liquid for 20 minutes or until cooked through. Remove chicken from saucepan and set aside.

 

Steam or blanch the snow peas until cooked yet still crisp. Refresh in cold water.

 

Shred the chicken into bite size pieces using a combination of a serrated knife and your fingers to roughly pull it apart.

 

Combine ginger, lime juice and zest, sesame oil, and rice wine vinegar in a jar and shake well.

Gently mix together chicken, snow peas and avocado and dressing fro jar and arrange in a large bowl or on a platter.

 

Serve sprinkled with sesame seeds, fresh lime wedges and some brown or white rice if desired.