Soy-poached chicken with ginger fried rice
4 baby, halved lengthways
2 clove(s), finely sliced
20 g, cut into matchsticks
Brown basmati rice, boiled
2 cup(s), (340g)
½ tsp, coarsley chopped, plus extra to serve
Dried chilli flakes
WW Soy-poached chicken breasts
3 fillet(s), defrosted (search for the recipe on WW.com.au)
- Place bok choy in a large heatproof dish. Cover with boiling water. Stand 1 minute, then drain and set aside.
- Heat half the oil in a large non-stick wok over medium heat. Stir-fry garlic and ginger for 1-2 minutes, until fragrant. Add rice, stir-fry for 2-3 minutes, until hot. Season with salt and pepper and stir in coriander.
- Heat remaining oil in a large nonstick frying pan over medium-high heat. Add bok choy, drizzle with soy sauce and sprinkle with chilli. Stir-fry for 1-2 minutes, until bok choy is just tender.
- Reheat chicken in microwave on High (100%) for about 2 minutes, or until heated through. Then thinly slice. Divide ginger rice and bok choy among 4 serving plates. Top with chicken and garnish with extra coriander.