Bone Broth is delicious and it has so many healthy nutritious vitamins and minerals in that help towards gut health and boosting your immune system. After being inspired by Waitrose magazine's rice bowl, I came up with this recipe! It is a tasty, healthy warming bowl of asian flavours with an array of different textures. It is a really easy dish to create, you can get creative by adding in other ingredients, vegetables and protein sources! Try with salmon, or tofu or even poach an egg in your broth!
Ingredients:
Chicken Thighs 250g
Rice Noodles 45g
Chicken Bone Broth 500ml
1/2 Teaspoon of Garlic
1 Teaspoon of Ginger
1 Tablespoon of GF Soy Sauce
Handful of Coriander
One Spring Onion Chopped
Courgettes 100g
Mange Tout Peas 100g
Mushrooms 30g
Carrots 80g
Method:
Slice your chicken into strips and fry in a little coconut oil seasoning with salt and pepper.
In a separate saucepan, pour your bone broth in and leave to simmer. Add in your garlic, ginger, coriander, spring onion and a dash of soy sauce.
Spiralalise your courgettes and slice your mushrooms finely. Pop these into your bone broth, along with the mange tout peas and leave to cook through.
Cut your carrots into matchsticks, these you will add on top of your bowl.
Turn the chicken over so that it is crispy on each side and cooked all the way through.
Finally add in your rice noodles to simmer and cook though in your bone broth. This should only take a couple of minutes.
Pour your bone broth, veg and rice noodles into a big bowl, adding the chicken thighs and matchstick carrots on top. Finish with a sprinkle of coriander, some sesame seeds and seasoning.
