Poaching is a great way to cook chicken because the simmering liquid helps keep the chicken juicy and moist.
Oxmoor House JANUARY 2005
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
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