| 1 | Bunch green onions, finely chopped |
| 1/4 cup | (60 mL) Ginger root, minced |
| 1 1/2 tsp | (7 mL) Sesame oil |
| 2 tbsp | (30 mL) Vegetable oil |
| 2 tsp | (10 mL) Soy sauce |
| 2 tsp | (10 mL) Rice vinegar |
| Salt and pepper |
POACHING LIQUID:
4 cups (1 L) Chicken stock
2 cups (500 mL) Water
3 Green onions, quartered
1” Piece of ginger, peeled and sliced
1 tsp (5 mL) Sesame oil
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
½ lb (225 g) Asian noodles, cooked according to package directions
MIX together all of the ingredients for the sauce. Set aside
HEAT all of the ingredients for the poaching liquid in a large pot. Place chicken in the liquid and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove chicken from the liquid. Slice and serve over noodles and topped with the ginger scallion sauce.
Reserve the poaching liquid for use in Asian soups.
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