Poached Chicken With Brown Rice & Edamame

This simple and healthy dish is perfect for a midweek dinner and it packs a serious flavour punch.  Poaching the chicken keeps it lovely and moist and infusing the poaching liquor maximises the flavour you can get in.


– 4 x Chicken breasts
– 200g Brown rice
– 200g Soya beans
– 7cm Fresh ginger
– 3 x Garlic cloves
– 6 x Spring onions
– Bunch fresh coriander
– 1/2 Cucumber
– 1 x Lemon
– 3 tbsp Soy sauce
– 1 tbsp Balsamic vinegar
– 1 x Chicken stock cube
– Hot chilli sauce (optional)
– Salt & pepper to taste
– Rapeseed oil

Serves – 4


Step 1 – The poach
Peel and roughly chop 4cm of the ginger and add to a large pan. Cut the green stems from the spring onions and add to the pan along with the stalks from the coriander and the peeled garlic cloves. Quarter the lemon and place in the pan along with the stock cube. Place the chicken breasts in the pan and then cover with water. Place the pan on a medium high heat and once boiling reduce the heat and simmer for 30 minutes.

Step 2 – The boil
Cook the rice according to the packet instructions. Brown rice tends to take around 25 minutes to cook so this needs to go on around the same time as the chicken.

Step 3 – The sauce
Finely chop the white ends of half the remaining spring onions and place in a small bowl. Peel and grate in the remaining ginger. Add the balsamic vinegar and soy sauce and mix well. Set aside until needed.

Step 4 – The chop
Deseed the cucumber and slice into thin batons. Slice the remaining spring onions lengthways to create matchsticks. Roughly chop the coriander leaves.

Step 5 – The last minute
Drain the rice in a colander and set aside to steam dry for a couple of minutes. Put the soya beans into a microwaveable bowl with a splash of water, cover with clingfilm and microwave on full power for 2 1/2 minutes. Using tongs, carefully remove the chicken from the broth and slice. Taste the broth and check for seasoning.

Step 6 – The serve
Place slices of chicken in a warm bowl with a helping of rice beside it. Add the soya beans, cucumber and spring onions to the bowl. Carefully add a ladle of stock, then top the chicken with the spring onion and ginger sauce. Add a squirt of hot chilli sauce if you like it hot and spicy.

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