Low-Heat Poached Chicken Breast with Ginger and Scallions

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Delicately poached chicken breast cooked gently at low temperature in a fragrant broth of ginger and scallions, yielding juicy and tender slices perfect for salads or rice bowls. This Asian-inspired low-carb recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, water, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 1 lb total) boneless skinless chicken breasts
• 4 cups water
• 2-inch piece, sliced thin fresh ginger
• 4, cut into 2-inch pieces scallions
• 1 tsp salt
• 1 tsp whole black peppercorns
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp chopped for garnish fresh cilantro

Instructions

1. Step 1: In a medium saucepan, combine 4 cups water, 2-inch sliced fresh ginger, 4 scallions cut into 2-inch pieces, 1 tsp salt, and 1 tsp whole black peppercorns. Bring to a gentle simmer over medium heat.
2. Step 2: Once simmering, carefully add 2 boneless skinless chicken breasts to the liquid. Reduce heat to low to maintain a barely perceptible simmer (just below boiling).
3. Step 3: Cover the pan and poach the chicken gently for 20 minutes until fully cooked and tender.
4. Step 4: Remove chicken breasts from the broth and let rest for 5 minutes. Slice thinly against the grain.
5. Step 5: Drizzle sliced chicken with 2 tbsp soy sauce and 1 tsp sesame oil. Garnish with 2 tbsp chopped fresh cilantro before serving warm or chilled.