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Soy-poached chicken with ginger fried rice

Soy-poached chicken with ginger fried rice

Total Time
15 min
5 min
10 min


Bok choy

4 baby, halved lengthways

Sesame oil

2 tsp


2 clove(s), finely sliced

Fresh ginger

20 g, cut into matchsticks

Brown basmati rice, boiled

2 cup(s), (340g)

Fresh coriander

½ tsp, coarsley chopped, plus extra to serve

Soy sauce

2 tbs

Dried chilli flakes

½ tsp

WW Soy-poached chicken breasts

3 fillet(s), defrosted (search for the recipe on WW.com.au)


  1. Place bok choy in a large heatproof dish. Cover with boiling water. Stand 1 minute, then drain and set aside.
  2. 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.
  3. 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.
  4. 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.