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Juicy poached chicken breasts are anything but boring, especially when you serve them up with garlicky rice, fresh cukes and herbs, and a dollop of salty black bean sauce.
What You Get
Chicken breasts (see note below)
Cooked white rice
Black bean sauce
What You’ll Need
Makes 3 servings
Active Time: 20 minutes
Total Time: 30 minutes
Bring a wide saucepan full of generously salted water to a boil. Add the chicken breasts, turn down the heat to maintain a simmer, and poach until firm and no longer pink at the center, 25 to 30 minutes. Transfer the chicken to a cutting board and let rest for a few minutes. Discard the poaching liquid. When the chicken is cool enough to handle, slice across the grain, discarding the bone.
Meanwhile, peel and slice 3 cloves of garlic. Slice the cucumber. Separate the cilantro sprigs.
While the chicken is resting, wipe out the saucepan. Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. Return the pan to low heat, and warm 2 tablespoons vegetable oil. Add the garlic and stir until golden and fragrant, 2 to 3 minutes. Remove from the heat. Add the rice to the pan, season with a pinch of salt, and stir to coat in the garlic oil.
Heap the garlic rice on plates and set the sliced chicken on the side, along with piles of cucumber slices and cilantro sprigs. Serve warm, with the black bean sauce for dipping or drizzling.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: wheat and soy.