Poached Ginger Chicken

Poaching is a great way to cook chicken because the simmering liquid helps keep the chicken juicy and moist.

Yield: 4 servings (serving size: 5 ounces chicken and 1 tablespoon sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 0.0%
  • Fat: 3.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 40.2g
  • Carbohydrate: 3.6g
  • Fiber: 0.7g
  • Cholesterol: 99mg
  • Iron: 1.7mg
  • Sodium: 385mg
  • Calcium: 41mg


  • 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 dry sherry
  • 2 tablespoons low-sodium soy sauce
  • Boston lettuce leaves (optional)
  • Green onions (optional)


  1. 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. 2. Remove chicken from broth; discard broth. Cut chicken into thin slices; place slices in a shallow dish.
  3. 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. 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.
  5. carbo rating: 3
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