About
Poaching chicken is a simple, way to product moist, tender meat. I like to pair chicken like this with a salty, scallion oil which is very easy to make and almost requires no cooking. All it takes are a few chopped scallions with some hot oil poured over them. Use this to top any protein, but it is delicious on chicken!
Ingredients
- 2 pound chicken breast
- ¼ cup ginger
- 2 medium (4-1/8 in. long) scallions
- 2 tablespoon canola oil
- 1 cup, chopped scallions
- ¼ tablespoon kosher salt
- ½ teaspoon ginger
- ½ teaspoon soy sauce
- ½ teaspoon rice vinegar by kikkoman
Instructions
- Fill a medium saucepan with cool water. Place chicken breasts in a single layer at the bottom of the pot. Slice ¼ cup ginger and 2 scallions into 2” pieces and place in the pot. Bring the pot to a boil. Once the water is boiling, reduce the heat to bring the water to barely a simmer.
- In the meantime, chop enough scallions to make 1 cup. Add in 1/2 teaspoon grated ginger and kosher salt. Heat 2 T canola oil on the stove until almost smoking. Pour over the scallions. Let cool slightly then add soy sauce and vinegar. Stir well.
- Cook chicken like this until the internal temperature reaches 165 F. Remove chicken from the pot, about 10-14 minutes.
- Thinly slice the chicken and serve with scallion oil on top. Serve chicken with your favorite low carb vegetable.
Nutrition Facts
- Servings: 3
- Calories: 593.1kcal (per serving)
- Fat: 20.1g (per serving)
- Carbs: 3.3g (per serving)
- Protein: 93.9g (per serving)
