Lemongrass-Poached Chicken With Cabbage Slaw


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Lemongrass-Poached Chicken With Cabbage Slaw Lemongrass-Poached Chicken With Cabbage Slaw. Ingredients. Optional garnishes for serving.

In a medium pot, combine the chicken broth, ginger, garlic and lemongrass. Bring to a Serves: 4 | Serving Size: 3 cups. In a medium pot, combine the chicken broth, ginger, garlic, and lemongrass. Bring to a gentle simmer over moderate heat.

Add the chicken breasts, cover and reduce the heat to low. Gently simmer, flipping once, until cooked through, about 15 minutes. In a medium pot, combine the chicken broth, ginger, garlic and lemongrass. Bring to a gentle simmer over moderate heat. Add the chicken breasts, cover and reduce the heat to low.

Gently simmer, flipping once, until cooked through, about 15 minutes. Instead of the usual chips and pickle with your ham and cheese on rye, try this hot cabbage slaw. It’s different and delicious. Easy and quick to prepare, and economical as well.

This Hot Cabbage Slaw makes for a deliciously different side dish with chicken, fish, pork, or a sandwich. Click To Tweet. How to Make Hot Cabbage Slaw. For the cabbage slaw: 3 cups green cabbage — (shredded) 3 cups purple cabbage — (shredded) 2 medium carrots —, grated 1/2 small English cucumber —, chopped (optional) 4 tbsp vegetable oil 2 tbsp apple cider vinegar — (or more to taste) 1 tsp salt — (or more to taste) chopped parsley.

Toss cabbage, shredded carrots, scallions, cilantro, basil and cooked chicken pieces in a large bowl. Pour in dressing and toss until well mixed. Add in slightly crushed dry roasted cashews and sesame seeds, toss and refrigerate until ready to serve. This is usually best after a couple of hours when the cabbage softens and flavors meld a bit.

In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Step 2 Add the cabbag. Add chicken and reduce to simmer until cooked through, about 20 to 25 minutes. Remove from heat and when cool enough, shred the chicken. Add additional coconut milk and fish sauce and toss through the shredded chicken.

Season and set aside. Toss the slaw ingredients together in a large mixing bowl. Instructions. Toss the chicken, cabbage, scallions, and carrots together in a large bowl.

In a small bowl, whisk together the lime juice, fish sauce, sugar, and vinegar until the sugar is fully dissolved. Pour the dressing over the top of the salad and toss well to coat. Fold in the peanuts and mint. This is different twist on cabbage slaw.

It’s very easy and the mango and honey make it sweet; no sugar in this recipe! Great by itself or wrap a corn tortilla around grilled tilapia and top with this cilantro slaw for a great-tasting fish taco! For a bit thicker dressing you can add additional mayonnaise.

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Add the lemongrass and a few slices of ginger to the stock, along with two or three minced hot chiles, or to taste.

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Brown the chicken first in a separate dry skillet and then let it sit in the ginger-garlic paste for the requisite hour or so; or if there isn’t enough time, add the paste to the softened onions before the chicken goes in.

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Add the onions, garlic, lemongrass, and ginger and sauté for 3 minutes, or until the onions are soft.

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Add the chicken broth, lemon zest, lemon juice, salt, and pepper and cook for 2 minutes.

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Add the lemongrass, chile peppers, ginger, garlic, shallot, and cilantro sprigs and sauté until the shallots and garlic are tender, 3 to 5 minutes.

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Add remaining 2 tablespoons parsley, remaining 2 teaspoons lemon zest, cornstarch, and ¼ teaspoon pepper, and toss to combine.

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If you’re using zest and/or lemongrass, toss them in now too.

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If you’re not a fan of cabbage, definitely try this recipe and see if it changes your mind.

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Combine the zest with the juice, salt, and pepper and rub the chicken inside and out with the mixture.

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3 Add the cabbage with its marinade and the chicken stock and transfer to a braising pan or dish.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Ive made that sauce a few times. I label it “crack” and store it in the fridge for a bit. 2 questions for you chef. What exactly is your “seasoning salt” and did you get a tattoo on your right arm or am I imagining things? And holy moly that dog is adorable!!!

  • lettuc begin the show
    i made your fried rice the other day btw, i usually use the recipe my mother taught me 7 years ago but yours is a great answer if i want more variety from a similar recipe!

  • Would sesame oil be too strong of a flavor? I’m planning to make this but we don’t have any vegetable oil. Olive oil I use sparingly for salads since it’s expensive. Thanks

  • Thank you for this recipe. I tweaked the sauce a little bit for the kids. I added fish sauce, honey and lemon and I also forgot to remove the chicken in the broth after 30 mins so it’s a little overdone but it came out awesome. My family really loved it.

  • I’m confused I’ve watched about 10 of these chicken salad videos and this is by far the Nastiest chicken salad recipe I have ever seen!

  • Marion, how do you keep the glass/rice noodles from clumping or sticking together after draining them? I’ve tried tossing them in veg/sesame oil, but nothing seems to work.

  • Easy-peasy, lemon squeezy! A lovely, refreshing and exotic-tasting dinner in 20 minutes. What’s not to love? Thank you, Marion. Be well and take care.

  • Looks really nice but I wouldn’t spoil it like that and cover it all in between bread! I’d just have it fresh with lettuce as a meal on a plate �� But thanks for the great recipe though ��

  • Been a few videos now where you sound a bit congested. Are you unwell my dear? If you are, I do wish you a speedy and full recovery.:)

  • Marion, how one person/channel can produce so many effortless recipes is just beyond me!! And the quality of videography is just going up and up and up!! Woohooooo!!!!!

  • Marion! Why didn’t you tell us your sauces were at Whole Foods??? I stumbled upon them yesterday and was so excited to see them in the US! I bought all three flavors and can’t wait to try them!

  • The first time I had this was at a popular spot in LA and it’s about all they served. This dish shows that you don’t have to make something fancy in order to have a memorable dish. This, rice and quickly prepared gai lan and you have a terrific meal. Can’t wait to see your other videos! Thank you from Northern California.

  • Third video of yours that I have watched tonight and I must say I truly like how you use fresh herbs. You taught this old woman a few great things. THANKS

  • Look sooo amazing!! Do you have your own version of Ca Kho ta? ( vietnamese dish i think ) And also your coconut sriracha in amazon is unavailable again:(

  • Another awesome recipe!!! I did soak my noodles in hot chicken broth for just a little added flavor. After my noodles were done I used it for my chicken. This was a perfect recipe for getting my family to eat lettuce! Thank you Marion��. Oh, I’m seeing your sauces now in my supermarket❤️

  • I actually tried this recipe for Iftaar during Ramadan and my whole family loved it. I didn’t have tarragon so I used cilantro. Came out amazing! This is now my go to recipe for a cold chicken sandwich

  • wait up.. i don’t get it… you mean to really turn off the heat? let the chicken for 30minute and done? not low heat but turn off? really? is it cooked?

  • You and your team must be the most hardworking crew in Youtube. A new video every few days! Bravo! Keep it up…love your videos. Send my regards to Mama Noi…

  • Hi marion..im longtime fan…i did not know u compete in masterchef before..i was hoping u can make ur winning recipes from masterchef in ur channel..more power

  • What about a little chopped fresh chile pepper? or a pinch of cayenne. OR what about a little spoon of sriracha? i might leave out the tarragon for that version.

  • I wanted to thank you marion for giving me so much ideas
    Thanks to you I really learned a lot with your video’s and I cook a lot of your recipes!

  • I’m a big fan of your channel, Marion. Could you decipher the ingredients for this Thai curry? It looks wonderful: https://www.youtube.com/watch?v=4VTnz1mCpOg

  • I made this tonight with boneless chicken thighs and it turned out absolutely delicous. I left the salt out from the topping and added it later. I also boiled some noodles, Chinese cabbage and an egg and and added it to the aromatic broth. What a feast! Mahalo for sharing this great recipe!

  • I make my chicken salad with all her ingredients, except the onions….. I can’t stand Onions! Unless they are caramelized, but yes, the Golden Raisins really give the salad a very distinctive, delicious Flavor. I wouldn’t make Chicken salad any other way. And If you like a little more Pizzazz in you Salad, you could add a Tiny little bit of Cayenne Pepper.:)

  • the picture looks fresh and interesting.but after i watched the whole video you use your hand without glove to squesh the ginger and the last video you use your hand to feed the dog.i just imagine how dirty it is

  • Lol, you have to find a deli which doesn’t make a fuss when you ask for more. If they don’t either wear them down or find a new deli.
    And, of course, your dog must test everything. She’s trying to save your life. Chicken with ginger and spring onions is actually one of my dog’s favourite dishes.

  • I live in India in a small city in the north east and I can’t even get half of the ingredients she mentions, lol.. Can’t even get bacon:-/

    I tried buying it once and both me and the shopkeeper were insulted for being barbaric… Lol… Wonder since when was eating bacon considered Barbaric…:-/

  • great recipe, love poached chicken…i’ve never had a problem with dried tarragon, i just soak it until softened, strain and use….thanks for sharing!

  • Ughhhh this is the BEST chicken salad recipe yet:) healthy yet so delicious! and the best poaching method i’ve ever tried too usually my chicken comes out all dry and chewy, but this time it was seriously great! thanks again!!

  • Can’t wait to try this recipe! Looks so simple and just what I need to start off my clean eating habits. Much love and a big thank you ❤️

  • Thank you for sharing This was so easy to follow and so delicious!! I added garlic to the soup base, and added garlic and red thai chilli peppers in the sauce!! The sauce was so fun to make and def as others described as CRACK sauce!

  • These are the noodles that as a child my father convinced me were jellyfish tentacles…. on multiple trips to Hong Kong and Tokyo… I can remember being SO angry without myself for enjoying them… and then years later learning that they were just noodles… not tentacles ����������

  • This a great recipe. Thank you for giving the proportions. So many recipes do not and one is left wondering how much of anything to use.

  • Your last words are so true!!! ‘never enough sauce!!’… And it’s so simple to make with a bazillion pounds of flavor, great on anything:)

  • My boys like glass noodle pork soup. But this glass spicy noodle salad is awesome perfect with lettuce wrap too. Looks so delicious!

  • I’ve noticed that you use an awful lot of salt in your dishes. Don’t get me wrong: I love Asian food and your recipe’s but the salt you use in this sauce covers my salt intake for over a week!

  • So if it’s bad luck to cut the noodles up, can you break them into small pieces before you soak them? Does that get around the bad luck or is it just sophistry? ��

  • Very nice and delicious looking recipe but there is a kind of background noise in the Video that makes it a little little bit hard to understand. But i definately trying this recipe i love glass noodles! Greetings from Germany.

  • Made this tonight. Such an easy and delicious recipe! I loved the addition of the cooking wine, which is something my family hasn’t tried before. Also added garlic to my poaching liquid and going to make stock tomorrow. Thanks so much for the recipe!

  • Hey, UK fan here.
    I am not really a fan of spicy and I was wondering if you think reducing or not adding at all any of that chilling powder would change/ruin the flavour completely?

  • I followed to find more plant-basted and vegan recipes from the people who helped introduce me to that lifestyle through food matters, hungry for change, and forks over knives. All I’ve seen on this channel is meat and eggs, and it’s really disappointing.:(

  • looks very good and simple enough for me to make. i like how you peeled the ginger with a spoon. i was just telling a friend last night to use a spoon for this. it’s for him and me a very new ‘trick’.

  • Please Marion, I’d love to know more about you. Show us around where you live! You’re so creative, I’d love to see what inspires you.

  • Ty Ty Ty! Now I can make and savor as much as I want the ginger dipping sauce! Tired of the constant bickering at the Chinese restaurants for that!

  • No other chicken dish spells CHICKEN quite like as this dish. I prefer to do my poached chicken whole, chilled over night rubbed with dark sesame oil, covered with scallions and wrapped tightly then chopped and arranged on the plate. The sauce recipe is perfect.

  • Great recipe and very easy to follow video. My dipping sauce turned out just as I wanted with the ingredient ammounts you suggested so thank you. The strong flavour of the sauce complements the subtle flavour of the poached chicken well and its quantity can be adjusted to suit a person’s taste.

  • Love Shadow!!! Thanks for your video. Have you ever rubbed the chicken with sesame oil? And what type of oil did you use for the dipping sauce?

  • Sarah, a little help, the method is:
    1Coming to first boil
    2Turn down the heat and then 5 minutes
    3Cover it up and another 12 or 14 minutes, heat off or on?
    Thats when I got lost!
    Big Thanks, from Argentina!

  • Yes, I too am surprised meat is featured here. But i suppose you have to work with people where they are and clean up their diets little by little. Still, your message could be clear. Plant based is optimal and its time to stop animal exploitation, environmental degradation and ill health….

  • After you simmer for 5 minutes, you say to cover it up and “let it stand for 12-14min”. Do you let it stand with heat on or off? Thanks!

  • As someone who has loads of experience using Vietnamese ingredients and making Vietnamese food, you put way too much sugar in the dressing and select fish sauce is full of rubbish……Red Boat fish sauce is anchovy and salt…..and that’s proper fish sauce……