Asian poached chicken with basmati and cucumber

Asian poached chicken with basmati and cucumber

  • serves 2
  • A little effort

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.



  • 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


  • 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.

Nutritional Information

  • Kcals 389
  • Fat 5.1g
  • Saturates 0.7g
  • Carbs 45.2g
  • Protein 43.3g