Name: Ginger soy poached chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1/4 cup white rice; 3.5 oz snap peas, trimmed; 1 1/2 tbsp fresh ginger, sliced into coins; 1 clove garlic, smashed; 2 3/4 tsp low-sodium soy sauce; 3/4 tsp honey; 1/2 tsp sesame oil; 1 2/3 cups water; 1/4 tsp salt

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the rice, salt, and 1/2 cup of the water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, combine the remaining water, ginger, and garlic in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes to infuse the water.
Gently lower the chicken breast into the infused water. Cover and simmer gently for 12 to 15 minutes until the center is opaque. Done when opaque in the center, 165°F.
Remove the chicken to a board to rest. Add the snap peas to the poaching liquid. Cover and simmer for 3 minutes until bright green and tender-crisp. Remove peas with a slotted spoon.
Discard all but a tablespoon of the poaching liquid from the saucepan. Add the soy sauce, honey, and sesame oil. Simmer over medium-high heat for 2 minutes until slightly thickened.
Slice the chicken breast into strips. Fluff the rice with a fork and place on a plate. Serve the chicken and snap peas over the rice, then drizzle with the soy glaze.

Nutrition

Ingredients

Instructions

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