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Asian poached chicken with basmati and cucumber

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This simple Asian-influenced dish is a great way to make chicken more exciting midweek. Served with a refreshing cucumber salad and added crunch of sesame seeds, it’s so good you’ll forget it’s healthy

Asian poached chicken with basmati and cucumber

Print Recipe

Ingredients
  

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

Instructions
 

  • Method
  • STEP 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. 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.

Notes

Adapted from olivemagazine.com