Ingredients Jump to Instructions ↓

  1. 4 cup(s) water 4 cup(s) lower-sodium chicken broth 4 small (2 1/2 pounds) bone-in chicken breast halves , skin removed 2 tablespoon(s) vegetable oil 3 clove(s) garlic , crushed with press 1 1/2 teaspoon(s) grated, peeled fresh ginger 1 cup(s) jasmine rice Salt 2 tablespoon(s) reduced-sodium soy sauce 1 green onion , chopped 2 teaspoon(s) rice vinegar 1 teaspoon(s) Asian chili sauce (Sriracha) 1/2 teaspoon(s) sugar 1 seedless (English) cucumber , halved and sliced on an angle 1/4 cup(s) packed fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. In covered 4-quart saucepan, heat water and 2 1/2 cups broth to boiling on high. Add chicken; reduce heat to maintain very gentle simmer; cover and cook 18 to 20 minutes or until chicken is no longer pink. Transfer chicken to plate; let cool slightly. Reserve 1/3 cup poaching liquid. Meanwhile, in 2-quart saucepan, heat oil on medium. Add 2 cloves garlic and 1 teaspoon ginger; cook 1 minute. Add rice, remaining 1 1/2 cups broth, and 1/8 teaspoon salt. Cover; heat to boiling on high. Reduce heat to low; simmer 20 minutes. Remove from heat; let stand 10 minutes. In blender, puree soy sauce, green onion, vinegar, chili sauce, sugar, reserved poaching liquid, and remaining 1 clove garlic and 1/2 teaspoon ginger until smooth. Discard bones; slice chicken. Divide rice, chicken and cucumber among serving plates. Top with sauce and cilantro.


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