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

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 mins

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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