Juicy poached chicken breasts are anything but boring, especially when you serve them up with garlic-slicked rice, fresh cukes and herbs, and a dollop of salty black bean sauce.
Allergen Note: Contains wheat, soy.
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, or until a thermometer inserted into the thickest part reads 165°F, 25 to 30 minutes. Transfer the chicken to a cutting board and let rest for a few minutes. When the chicken is cool enough to handle, thickly slice.
Meanwhile, peel and slice 3 cloves of garlic. Slice the cucumber. Separate the cilantro sprigs.
While the chicken is resting, wipe out the saucepan. Return the pan to low heat, and warm 2 tablespoons vegetable oil. Add the garlic and stir until golden and fragrant, 2 minutes. Remove from the heat to avoid burning. Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. 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 place the sliced chicken on the side, with the black bean sauce for dipping or drizzling. Add piles of the cucumber slices and cilantro sprigs and serve warm.
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.