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17) Ginger-Scallion Poached Chicken with Cucumber Salad

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken breasts (about 2 medium)
  • 4 cups low-sodium chicken broth or water
  • 3- inch piece fresh ginger sliced thin
  • 4 scallions white and green parts separated and sliced
  • 1 large cucumber thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp low-sodium soy sauce
  • Salt and pepper to taste
  • Optional: 1 tsp honey red pepper flakes for heat

Method
 

  1. Combine broth (or water), ginger, and the white parts of scallions in a wide skillet; bring to a gentle simmer.
  2. Add chicken breasts, reduce heat to low, cover and poach 10–12 minutes until cooked through.
  3. Remove chicken, let rest 5 minutes, then shred or thinly slice. Discard ginger slices or chop finely.
  4. Toss cucumber with rice vinegar, sesame oil, soy sauce, and a pinch of salt; add honey if you want slight sweetness.
  5. Arrange chicken over cucumbers, sprinkle sliced green scallions and red pepper flakes if using. Serve warm or slightly chilled.