Poached Ginger Chicken

Oxmoor House
Poaching is a great way to cook chicken because the simmering liquid helps keep the chicken juicy and moist.
4 servings (serving size: 5 ounces chicken and 1 tablespoon sauce)


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4 (6-ounce) skinless, boneless chicken breast halves
2 cups water
Cooking spray
1 teaspoon peanut oil
3/4 cup chopped green onions
1/4 cup grated peeled fresh ginger
2 tablespoons
2 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
Boston lettuce leaves (optional)
Green onions (optional)


1. Combine chicken and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done.

2. Remove chicken from broth; discard broth. Cut chicken into thin slices; place slices in a shallow dish.

3. Heat oil over medium-high heat in a nonstick skillet coated with cooking spray. Add chopped green onions and ginger; sauté 30 seconds. Remove from heat, and spoon over chicken.

4. Add sweetener, sherry, and soy sauce to pan; bring to a boil. Boil 1 minute. Pour soy sauce mixture over chicken. Cover and chill thoroughly. If desired, spoon chicken mixture evenly onto individual lettuce-lined salad plates, and garnish with green onions.

carbo rating: 3

Created date

April 2008

Nutritional Information

Calories 214
Caloriesfromfat 0.0 %
Fat 3.3 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 40.2 g
Carbohydrate 3.6 g
Fiber 0.7 g
Cholesterol 99 mg
Iron 1.7 mg
Sodium 385 mg
Calcium 41 mg