Low-Heat Poached Chicken Breast with Ginger and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 25 min Serves 2 Asian cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Low-Heat Poached Chicken Breast with Ginger and Scallions take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Heat Poached Chicken Breast with Ginger and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.

Can I substitute ingredients in Low-Heat Poached Chicken Breast with Ginger and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Heat Poached Chicken Breast with Ginger and Scallions for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Heat Poached Chicken Breast with Ginger and Scallions?

Asian low carb like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

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