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
Scale
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
