Silky Poached Chicken Breast with Ginger Shallot Sauce Recipe

Mastering a delicate poached chicken breast with ginger shallot sauce can elevate your weeknight dinner from ordinary to extraordinary.

Tender meat needs precise temperature and timing for perfect results.

Gentle simmering helps preserve moisture and subtle flavors.

Shallots and fresh ginger create a vibrant, aromatic sauce that complements the chicken’s delicate profile.

Simple ingredients come together in a technique that looks impressive but requires minimal effort.

Each bite promises a harmonious balance of delicate protein and bright, zesty notes.

You will love how quickly this elegant dish comes together in your kitchen.

Why This Poached Chicken Recipe Stands Out

• Master Healthy Cooking: Learn a gentle poaching technique that preserves chicken's moisture and nutrients without adding extra fat.
• Quick Kitchen Win: Prepare a restaurant-quality dish with minimal ingredients and simple cooking steps that anyone can successfully execute.
• Versatile Meal Solution: Transform this basic chicken recipe into multiple meal styles – salads, wraps, rice bowls, or standalone protein, making it perfect for meal prep and busy households.
• Flavor Explosion: Create a vibrant ginger-shallot sauce that adds incredible depth and Asian-inspired zest to plain chicken, elevating a basic protein into a gourmet experience.

Ingredients for Poached Chicken with Ginger Sauce

• Chicken Breast: Lean protein that serves as the primary ingredient of the dish.

• Chicken Broth, Water: Provides moisture and subtle flavor for cooking the chicken.
• Ginger: Adds aromatic and slightly spicy undertone to the poaching liquid.

• Shallots, Green Onions: Create a fresh and sharp base for the sauce.
• Vegetable Oil: Helps to slightly cook and soften the shallots and green onions.
• Soy Sauce: Adds umami and saltiness to the sauce.
• Sesame Oil: Provides a nutty and rich flavor profile.
• Rice Vinegar: Introduces a tangy and bright element to balance the sauce.
• Salt: Enhances and adjusts the overall seasoning of the dish.

Steps to Flavorful Poached Chicken Perfection

Step 1: Prepare Poaching Liquid

Grab a large saucepan and combine chicken broth or water with sliced ginger. Bring the liquid to a gentle, soft simmer that creates tiny bubbles along the bottom of the pan.

Step 2: Cook Chicken Perfectly

Carefully lower chicken breasts into the simmering liquid, making sure they are completely covered. Allow chicken to poach for approximately 15 minutes until the internal temperature hits 165°F.

Step 3: Rest and Prepare Chicken

Transfer chicken from broth and let it rest for a few minutes. Slice or shred the chicken according to your preference for serving.

Step 4: Create Vibrant Sauce Base

• Chopped shallots
• Chopped green onions

Step 5: Activate Sauce Flavors

Heat vegetable oil until it’s very hot and smoking slightly. Carefully pour the sizzling oil over the shallot and green onion mixture, which will slightly cook and release aromatic flavors.

Step 6: Finish Sauce

• Soy sauce
• Sesame oil
• Rice vinegar

Taste and adjust seasoning with salt if needed.

Step 7: Serve and Enjoy

Drizzle the fragrant sauce generously over the sliced or shredded chicken.

Serve warm and savor the delicious combination of poached chicken and zesty sauce.

Clean Tips for Poaching Chicken Just Right

• Use low-sodium chicken broth to control salt levels and enhance flavor subtly.
• Check chicken doneness with a meat thermometer for perfectly cooked, juicy results every time.
• Allow chicken to rest after poaching to help retain moisture and ensure tender texture.
• Keep the poaching liquid at a gentle simmer to prevent tough, rubbery chicken texture.
• Experiment with fresh herbs like cilantro or parsley as optional garnish for added brightness and color.

Fresh Takes on Poached Chicken and Sauce

• Asian Herb Infusion: Replace ginger with lemongrass and add fresh cilantro and mint leaves to the poaching liquid for a vibrant Vietnamese-inspired flavor profile.
• Spicy Korean Remix: Incorporate gochujang paste into the sauce, add red pepper flakes, and garnish with toasted sesame seeds for a bold, fiery version.
• Mediterranean Herb Version: Use olive oil instead of vegetable oil, add fresh rosemary and thyme to the poaching liquid, and finish the sauce with chopped parsley and lemon zest.
• Coconut Curry Variation: Mix coconut milk into the poaching liquid, add mild curry powder, and create a sauce with coconut cream, lime juice, and fresh ginger for a creamy tropical approach.

Sides That Shine with Poached Chicken

• Savor Zesty Wine Pairing: Choose a crisp Sauvignon Blanc or Pinot Grigio to complement the delicate chicken and bright ginger notes, cutting through the richness of the sauce.
• Craft Asian-Inspired Side Dish: Serve steamed jasmine rice or cilantro-garnished quinoa to soak up the aromatic ginger-shallot sauce, creating a harmonious flavor balance.
• Match Refreshing Beverage: Brew cold green tea or create a light ginger-lemongrass mocktail to enhance the dish's subtle Asian-inspired profile and cleanse the palate.
• Elevate with Herbal Garnish: Top the chicken with fresh cilantro or Thai basil to add a vibrant, aromatic layer that connects beautifully with the ginger-shallot sauce.

The Best Way to Store Poached Chicken Breast

• Refrigerate: Store leftover poached chicken in an airtight container for up to 3-4 days in the refrigerator. Keep the ginger shallot sauce separately to maintain its fresh flavor and texture.
• Freeze: Wrap chicken tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Microwave Reheat: Place chicken in a microwave-safe dish, sprinkle with a little broth or water to prevent drying. Cover and heat in 30-second intervals, checking temperature until warmed through.
• Stovetop Reheat: Gently warm chicken in a skillet with a splash of broth over low heat. Stir occasionally to distribute heat evenly and prevent overcooking.

Poached Chicken with Ginger Sauce FAQs

• Why poach chicken instead of other cooking methods?

Poaching keeps chicken moist, tender, and delicate without adding extra fat, preserving its natural flavor and preventing it from becoming dry or tough.

• Can I use different types of chicken for this recipe?

Yes, you can use boneless, skinless chicken thighs or even whole chicken breasts, but adjust cooking time based on the size and thickness of the meat.

• Is this recipe healthy?

Absolutely! Poached chicken is low in calories, high in protein, and the ginger-shallot sauce adds minimal calories while providing a boost of antioxidants and anti-inflammatory benefits.

• What can I do if I don't have rice vinegar?

White wine vinegar or apple cider vinegar make excellent substitutes, providing a similar tangy flavor profile to complement the ginger-shallot sauce.

Poached Chicken Breast with Ginger Shallot Sauce Recipe

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4.8 from 17 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Delicate poached chicken breast with ginger shallot sauce elevates home cooking to restaurant-quality elegance. Tender chicken meets zesty Asian-inspired sauce, delivering complex flavors that dance across palates with sophisticated simplicity.

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Ingredients

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Main Protein:

• 2 chicken breasts, skinless and boneless

Poaching Liquid:

• 4 cups chicken broth (960 milliliters)
• Water (alternative to broth)

Sauce Ingredients:

• 1/4 cup (60 milliliters) vegetable oil
• 2 tablespoons (30 milliliters) soy sauce
• 1 tablespoon (15 milliliters) sesame oil
• 1 tablespoon (15 milliliters) rice vinegar
• 1/4 cup (60 grams) sliced ginger
• 2 tablespoons (20 grams) finely chopped shallots
• 2 tablespoons (20 grams) finely chopped green onions (scallions)
• Salt to taste

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Instructions

1. Fill a large saucepan with chicken broth or water, add sliced ginger, and heat to a gentle simmer at medium-low temperature.
2. Carefully lower chicken breasts into the liquid, ensuring they are completely covered, and poach for 15-17 minutes until internal temperature reaches 165°F.
3. Remove chicken from broth using tongs and allow to rest for 3-4 minutes on a cutting board.
4. Create the ginger-shallot sauce by placing chopped shallots and green onions in a heatproof ceramic bowl.
5. Heat vegetable oil in a small pan until it reaches a high temperature and becomes slightly shimmery.
6. Carefully pour the hot oil over the shallots and green onions, which will cause an immediate sizzling reaction and slightly cook the aromatics.
7. Immediately incorporate soy sauce, sesame oil, and rice vinegar into the mixture, stirring to combine all flavors thoroughly.
8. Slice or shred the poached chicken using two forks or a sharp knife.
9. Transfer chicken to a serving plate and generously drizzle the fragrant ginger-shallot sauce over the top.
10. Serve immediately while the chicken is warm and sauce is fresh.

Notes

• Opt for organic, free-range chicken breasts to enhance flavor and ensure better quality meat.
• Use a meat thermometer for precise doneness, preventing overcooking and maintaining juicy texture.
• Create a versatile poaching liquid by adding herbs like thyme or bay leaves for extra depth of flavor.
• Modify the sauce for dietary needs by using low-sodium soy sauce or tamari for gluten-free option.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Asian

Nutrition

• Serving Size: 2
• Calories: 400
• Sugar: 1g
• Sodium: 1200mg
• Fat: 30g
• Saturated Fat: 4g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 90mg