Lunch · Filipino · 15 min
Grilled Chicken and Rainbow Chard Tinola
- Calories
- 369
- Protein
- 39g
- Carbs
- 45g
- Fat
- 5g
Ingredients
- 125.3 g chicken breast
- 1 tbsp canola oil
- 43.1 g ginger
- 120 g sweet onion
- 2 clove garlic
- 250 g Swiss chard
- 55.7 g udon noodles
- 1 tbsp fish sauce
- 1 cup chicken broth
Method
- 011. Bring a small pot of water to a boil. Cook dry udon noodles for 8-10 minutes until tender, then drain and set aside.
- 022. In a deep skillet or pot, heat canola oil over medium-high heat. Add the pre-grilled chicken breast slices and sear for 2 minutes until heated through and crisp on the edges; ensure pre-cooked chicken reaches an internal temperature of 165°F (74°C).
- 033. Add the sliced fresh ginger, minced garlic, and diced sweet onion. Sauté for 3-4 minutes until onions are translucent and fragrant.
- 044. Pour in chicken broth and fish sauce, bringing to a gentle simmer.
- 055. Add chopped rainbow Swiss chard to the simmering broth. Stir-fry and cook for 2-3 minutes until leaves wilt to a bright green and stems are tender.
- 066. Add cooked udon noodles to the pot, tossing to coat in broth and aromatics. Serve hot in a large soup bowl.
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