I was browsing through A Spoonful of Sugar again last night and I came across another wonderful recipe thanks to Angela and those wonderful people at Cooking Light (where the recipe originated). I’m trying to stick to my Weight Watchers at the moment and just to add a little extra convenience Angela has already added the number of UK Weight Watchers points!! Couldn’t be easier.
This recipe again is quick, really simple and involves minimum time standing around in front of a hot stove – which is exactly what you need when it is 35°C at 7pm!
Without any further ado here is the recipe..
HOISIN BARBEQUE CHICKEN
Serves 2 – (WW points per serving (UK) : 4 excluding rice)
INGREDIENTS
- 2 Tbsp Hoisin sauce
- 1 Tbsp Honey
- 1/2 Tbsp Rice vinegar
- 1/2 Tsp Dark sesame oil
- 1 Tsp Cornstarch
- 1 Tsp Cold water
- 1/4 Tsp Salt
- 1/4 Tsp Garlic powder
- 1/4 Tsp Ground ginger
- 1/4 Tsp Black pepper
- 1/8 Tsp Five spice powder (NB. These spices make enough rub for approx. 4 chicken breasts)
- 2 Chicken breasts (about 200g each)
PREPARATION
- Combine the hoisin sauce, honey, rice vinegar, and sesame oil into a small saucepan and combine thoroughly, bring this to the boil over a medium heat. Combine the cornflour and cold water, stir until smooth. Add the cornflour solution to the hoisin sauce, whisking for 1 minute then remove from the heat.
- Combine the salt, garlic powder, ground ginger, black pepper, five spice powder and rub evenly over each chicken breast on each side.
- Grill the chicken on a pre-heated grill pan for 5 minutes. Brush the chicken with the hoisin sauce, turn and grill for a further 5 minutes. Brush the chicken with more hoisin sauce and turn once more, continue to grill for a further 5 minutes or until the juices run clear, brushing frequently with the hoisin sauce.
- Serve with spring onion and corriander Jasmine rice.
SPRING ONION AND CORRIANDER JASMINE RICE
Serves 2 – (WW points per serving (UK) : 3)
INGREDIENTS
- 1 Cup Jasmine rice, washed
- 1 1/2 Cups Water
- 1/2 Cup Spring Onions, chopped
- 1/4 Cup Fresh Corriander, chopped
PREPARATION
- Add the rice to the pot and pour over the water, bring to the boil, cover and remove from the heat. Allow to stand for 20 minutes – DO NOT remove the lid during the standing time.
- Fluff the rice with a fork and mix through the spring onion and fresh corriander.
Pam it looks lovely,very nice picture,the chicken has a nice sheen and the rice looks so good,have to try it soon!
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The hoisin marinade had a really lovely depth of flavour and I absolutely adore Jasmine rice with anything.
I will definately be making this again!
The chicken looks awesomes
Thanks Puspha, it was really sticky and delicious!
Pamela – I haven’t visited your blog for a short while (all those travels & heat-induced laziness, apologies!) and I return to such a delightful range of oriental dishes! Lovely. I won’t promise to try all the recipes in the next few weeks, as I’m in the process of emptying my cupboards and fridge, but once I move back home (Oct.), I’ll start going through your archives and cooking Scottish-Estonian-Oriental food, I promise!
Thanks for dropping in Pille, so glad you like the sound of the dishes I’ve rustling up lately.
So you’re moving home to Estonia in October? I hope everything goes well with your move.
In the meantime I’ll be sure to keep checking your blog for updates on how things are fairing.
I’m looking forward to seeing and trying some Estonian treats!
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