This dish is quick, delicious, and full of fresh flavours. Most of the ingredients are store cupboard staples, with the only exception being sherry – if you don't have it, grab a bottle; it's a great addition to have on hand for personal emergencies the kitchen! The balance of sticky and sweet in this recipe is just perfect, making it irresistibly addictive.
Ingredients
Serves 4
- 4 chicken breasts, skin on
- 20 ml (4 tsp) hoisin sauce (1 tsp per breast)
- 200 g short grain or sushi rice
- 400 ml cold water
- Salt
For the Dressing:
- 60 ml (4 tbsp) sesame oil
- 120 ml (8 tbsp) light soy sauce
- 150 ml dry sherry
- 60 m (2 Tbsp) rice wine vinegar
- 10 ml (2 tsp) Sweet chilli sauce
For the Toppings:
- 1 cucumber – peeled, deseeded, cut into batons
- 1 carrot – peeled and cut into batons
- 2–3 radishes – sliced and cut into batons (optional)
- 1 red chili – seeds removed, finely sliced
- Handful of fresh coriander leaves
Method
- Preheat the oven to 180C.
- Add the sesame oil, soy sauce, sherry, rice vinegar, and chili oil to a jar. Seal and shake well to combine the dressing.
- Place the chicken breasts in a small roasting tin. Generously season the skin with salt and rub it in. Spread 1 teaspoon of hoisin sauce over each breast.
- Pour half of the dressing around the chicken in the roasting tin. Roast in a preheated oven at 180°C for 30 minutes, or until the chicken is cooked through.
- Once the chicken is done, remove it from the tin and set aside to cool slightly. Pour the juices from the roasting tin back into the jar with the remaining dressing. Seal and shake again.
- While the chicken is roasting, rinse the rice briefly. Add it to a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, and simmer for 10 minutes. Take off the heat and leave covered until ready to serve.
- While the rice cooks, prepare the slaw. Peel and deseed the cucumber, then cut it into batons. Do the same with the carrot and radishes (if using). Slice the chili finely, and pick the coriander leaves. Toss the cucumber, carrot, and radish batons in a bowl with 1 tablespoon of the dressing.
- Divide the cooked rice between four plates. Place a chicken breast on top of each portion of rice.
- Spoon the dressed vegetables over the chicken. Drizzle the remaining dressing over the top, letting some run onto the rice.
- Finish by scattering the sliced chili and coriander over each plate. Serve immediately.
Chef Top Tip:
Cook sushi rice with just a touch less water than ususal so it doesn't get too soft.
Once it's cooked and rested fluff it gently and keep it covered for a few minutes - the steam will help it stay naturally sticky and perfect for soaking up sauces like hoisin.
