Poached Chicken with Cilantro, Ginger, and Garlic

5 from 1 vote

Poached Chicken with Cilantro, Ginger, and Garlic

This easy recipe takes a bit of time but requires very little work. Bright flavors of ginger, garlic, and cilantro make a flavorful sauce for tender and juicy poached chicken. The poaching method is barely adapted from Cook’s Illustrated. I like to serve this with a side of shave cucumber ribbons lightly dressed with gluten-free soy sauce and just a touch of toasted sesame oil.

Course Main Course

Cuisine Asian

Keyword asian, Chicken, cilantro, condiment, dairy-free, dinner, easy, egg-free, garlic, ginger, lunch, main, nightshade-free, nut-free, protein sparing modified fast, PSMF, sauce

Prep Time 15

Cook Time 30

Total Time 1

Servings

Calories 272kcal

Author Jenny Ross

Ingredients

Chicken

4 green onions trimmed and halved
4- inch piece of ginger peeled and cut into 1-inch segments
2 garlic cloves minced
2 teaspoons salt
1 pound chicken breast 2 halves, pounded to 3/4-inch thickness (this will ensure they cook all the way through)

Sauce

1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
1/2 tablespoon monk fruit powdered, omit if using coconut aminos
1/2 tablespoon lime juice 1 lime
1 tablespoon ginger fresh grated
2 garlic cloves minced
3 tablespoons cilantro finely chopped

Get Recipe Ingredients

Instructions

Bring 10 cups water, garlic, ginger, green onions, and salt to a large pot and stir until salt is dissolved.
Lay chicken breasts in a steamer basket without allowing them to overlap and submerge in the pot of brine and let stand at room temperature for 30 minutes (if the chicken is not covered by water, add more until it is).
While the chicken brines, prepare the sauce. Stir together sauce ingredients until completely combined. Set aside.
After 30 minutes, turn on heat to medium, stirring every once in a while until the temperature of the water reaches 175ºF. Cover the pot and remove it from heat. Let the pot and chicken stand for 20 minutes, or until the breasts measure 160ºF with a thermometer.
Remove the breasts from the hot liquid and cover tightly with foil to rest for 5 minutes before slicing and serving with sauce.

Notes

Nutrition for sauce alone: Calories: 14 cal, Carbs: 2g, Fiber: 1g, Fat: 1g, Protein: 1g

Nutrition