Instructions

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.