Chinese Chicken Rice

Servings: 1


1 Small Chicken Breast

1/2 Stock Cube

1 tbsp Hoisin Sauce

90g Cooked Rice

100g Spinach


  1. Simmer a small chicken breast in boiling stock (the water should just be covering the chicken breast) until cooked through (no longer pink in the middle).
  2. Shred the chicken and reduce the stock with Hoisin sauce until thickened.
  3. Add the chicken and some spinach to the sauce, let the steam wilt the spinach for a minute then serve with the cooked rice.


1 portion = 1C 1F 1P 1V 1S