Foolproof Poached Chicken with Ginger Shallot Sauce Recipe
Introduction
This foolproof poached chicken recipe yields tender, juicy chicken breasts perfect for a light meal. Served with a flavorful ginger shallot sauce and spicy chili sauce, it’s a simple yet elegant dish that’s quick to prepare and sure to impress.
Ingredients
- 2 boneless, skinless chicken breasts (about 250g / 8.5 oz each)
- 3–4 shallots or scallions (green and white parts, thinly sliced, about 1 heaped cup)
- 2 tbsp finely grated ginger
- 1/4 tsp salt
- 5 tbsp vegetable oil (or peanut or grapeseed oil)
- 1 tbsp chili paste
- 1 tbsp Sriracha
- 1 tsp soy sauce
- 1 tsp sugar
- 1 garlic clove
- 1 tsp grated ginger
Instructions
- Step 1: Remove the chicken breasts from the fridge 30 minutes before cooking to bring to room temperature.
- Step 2: Fill a saucepan with enough water to fully submerge the chicken breasts, ensuring at least 2 inches (5 cm) of water above them.
- Step 3: Bring the water to a boil. Place the chicken breasts into the boiling water, cover with a lid, and bring the water back to a boil.
- Step 4: Once boiling, remove the saucepan from heat and leave it covered to poach the chicken gently for 20 minutes. It can stay for up to 45 minutes without overcooking.
- Step 5: Remove the chicken from the water, slice it, and set aside for serving with the sauces and rice.
- Step 6: For the Ginger Shallot Sauce, combine the sliced shallots, 2 tablespoons grated ginger, 1/4 teaspoon salt, and 5 tablespoons vegetable oil in a bowl. Mix well and let sit for 20 minutes to allow the flavors to meld and the mixture to become more liquid.
- Step 7: For the Chili Sauce, mix 1 tablespoon chili paste, 1 tablespoon Sriracha, 1 teaspoon soy sauce, 1 teaspoon sugar, 1 garlic clove (minced), and 1 teaspoon grated ginger in a bowl. Let it rest for 15 minutes before serving.
- Step 8: Serve the sliced poached chicken alongside steamed rice, topped or accompanied by the ginger shallot sauce and chili sauce as desired.
Tips & Variations
- Use peanut or grapeseed oil for a richer flavor in the ginger shallot sauce.
- Adjust the chili paste and Sriracha amounts to suit your preferred spice level.
- Add a splash of lime juice to the ginger shallot sauce for a bright, tangy twist.
- Poach multiple chicken breasts at once to meal prep for the week.
Storage
Store leftover poached chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauces in separate containers. Reheat the chicken gently in a microwave or steamer to prevent drying out. The sauces can be served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I poach chicken breasts from frozen?
It is best to thaw the chicken breasts completely before poaching to ensure even cooking and optimal texture.
What can I serve with poached chicken besides rice?
Poached chicken pairs well with steamed vegetables, noodles, or a simple green salad for a light, healthy meal.
Print
Foolproof Poached Chicken with Ginger Shallot Sauce Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A simple and foolproof recipe for tender poached chicken breasts served with a vibrant ginger shallot sauce and a spicy chili sauce, perfect for a light and flavorful meal. The chicken is gently poached to maintain juiciness, complemented by fresh aromatics and a balance of heat and sweetness in the accompanying sauces.
Ingredients
Chicken
- 2 boneless skinless chicken breasts, 250g (8.5 oz) each
- Water (enough to submerge chicken with at least 5cm / 2 inches above)
Ginger Shallot Sauce
- 3 – 4 shallots/scallions (both green and white parts), thinly sliced (about 1 heaped cup)
- 2 tbsp finely grated ginger
- 1/4 tsp salt
- 5 tbsp vegetable oil (or peanut or grapeseed oil)
Chilli Sauce
- 1 tbsp chilli paste
- 1 tbsp Sriracha
- 1 tsp soy sauce
- 1 tsp sugar
- 1 garlic clove, minced
- 1 tsp grated ginger
Instructions
- Prepare Chicken: Remove the chicken breasts from the refrigerator about 30 minutes before cooking to allow them to come to room temperature, which ensures even cooking.
- Heat Water: Fill a saucepan with enough water so that the chicken breasts will be fully submerged with at least 5 cm (2 inches) of water above them. Bring the water to a boil on the stove.
- Poach Chicken: Once the water is boiling, carefully place the chicken breasts into the saucepan. Cover with a lid and bring the water back to a boil. Immediately remove the saucepan from the heat and let it sit, covered, for 20 minutes. The chicken can stay in up to 45 minutes without overcooking.
- Slice Chicken: Remove the chicken breasts from the water and slice them thinly. They are ready to be served alongside rice and the prepared sauces.
- Make Ginger Shallot Sauce: Combine thinly sliced shallots/scallions, grated ginger, salt, and vegetable oil in a bowl. Mix well and set aside for 20 minutes to allow the flavors to meld and for the mixture to sweat and become more liquid.
- Make Chilli Sauce: In another bowl, mix chili paste, Sriracha, soy sauce, sugar, minced garlic, and grated ginger. Let the sauce sit for 15 minutes to develop flavor before serving.
Notes
- Using skinless, boneless chicken breasts ensures quick and easy poaching without extra fat.
- Letting the chicken sit in hot water away from direct heat is key to keeping it tender and juicy.
- The ginger shallot sauce benefits from resting time to mellow and release sweetness from the shallots.
- The chili sauce combines heat and sweetness, balancing the overall dish.
- Serve the poached chicken with steamed rice or your preferred grain for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (plus resting time)
- Category: Main Course
- Method: Poaching
- Cuisine: Asian
Keywords: poached chicken, ginger shallot sauce, chili sauce, easy dinner, healthy chicken recipe, low-fat chicken, Asian chicken
