Asian poached chicken with basmati & cucumber

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olive magazine

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Recipe by olive magazine

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1. Rinse the basmati rice and put it in a wide saucepan. Put the chicken breasts on top and push them down into the rice, then poke the ginger and garlic in around them. Pour the soy sauce over and add enough stock just to cover the chicken.
2. Bring to a boil, cover and simmer for 8-10 minutes or until the rice is tender and the chicken is cooked through. Toss the cucumber with the sesame seeds and a sprinkle of salt. Serve the chicken sliced on top of the rice with the cucumber and chilli sauce.

Per serving

389 kcalories, protein 43.3g, carbohydrate 45.2g, fat 5.1 g, saturated fat 0.7g, fibre 0.9g, salt 4.58 g

Latest comments and suggestions

• Elaine

  14 February 2009

  Elaine rated and commented on this recipe

  

  So quick and easy, makes a great after-work supper. Satisfying but low-fat. I didn't have cucumber or sesame seeds in the house, so added some sliced mushrooms and frozen peas about 3 minutes before the end of the cooking time. Will definitely make this again

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• Sarah

  06 April 2009

  Sarah rated and commented on this recipe

  

  I agree with Elaine this recipe is so simple but really tasty. I added mushrooms too and marinated the chicken in a green Thai marinade for an extra flavour hit before cooking

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• Hannah

  23 July 2009

  Hannah commented on this recipe

  Lovely recipe

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Ingredients

• 100g basmati rice
• 2 skinless chicken breasts
• 4 slices of root ginger
• 1 garlic clove , sliced
• 2 tbsp soy sauce
• chicken stock fresh, cube or concentrate, made up to 500ml
• ½ cucumber , peeled and sliced
• 1 tsp sesame seeds , toasted
• chilli sauce to serve

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Serves 2

Preparation and cooking times

Ingredients

• 100g basmati rice
• 2 skinless chicken breasts
• 4 slices of root ginger
• 1 garlic clove , sliced
• 2 tbsp soy sauce
• chicken stock fresh, cube or concentrate, made up to 500ml
• ½ cucumber , peeled and sliced
• 1 tsp sesame seeds , toasted
• chilli sauce to serve

Per serving

389 kcalories, protein 43.3g, carbohydrate 45.2g, fat 5.1 g, saturated fat 0.7g, fibre 0.9g, salt 4.58 g

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