Poaching is a great way to cook chicken because the simmering liquid helps keep the chicken juicy and moist.
4 (6-ounce) skinless, boneless chicken breast halves
2 cups water
1 teaspoon peanut oil
3/4 cup chopped green onions
1/4 cup grated peeled fresh ginger
2 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
Boston lettuce leaves (optional)
Green onions (optional)
How to Make It
Combine chicken and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done.
Remove chicken from broth; discard broth. Cut chicken into thin slices; place slices in a shallow dish.
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.
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.