Chargrilled chicken breast with ginger

Recipe: Chargrilled chicken breast with ginger


  • 750ml (3 cups) water
  • 300g (1 1/2 cups) basmati rice, rinsed well under cold water
  • 95g (1/4 cup) Lee Kum Kee hoisin sauce
  • 1 tbs tamari (wheat-free soy sauce)
  • 1 garlic clove, crushed
  • 1 tsp finely grated fresh ginger
  • 4 (about 200g each) single chicken breast fillets


  1. Place the water in a medium saucepan and bring to the boil over high heat. Add the rice. Reduce heat to medium-low and cook, covered, for 10-12 minutes or until rice is tender.
  2. Set aside, covered, for 5 minutes to stand. Meanwhile, combine the hoisin sauce, tamari, garlic and ginger in a bowl.
  3. Place the chicken in a large bowl and pour over the hoisin mixture. Gently toss to coat. Set aside for 5 minutes to develop the flavours.
  4. Preheat a barbecue grill or chargrill pan on medium. Cook chicken on grill for 7-8 minutes each side or until cooked through.
  5. Thickly slice across the grain. Divide the Asian watercress salad among serving plates.
  6. Top with chicken and serve with rice.

Number of servings (yield): 4

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)