Low-Heat Poached Chicken with Ginger and Scallion Sauce

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken poached gently at low temperature and served with a fragrant ginger-scallion sauce for a clean, savory taste. This Chinese-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, water, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 4 Chinese cuisine 280 cal/serving

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Ingredients

4 boneless, skinless (6 oz each) chicken breasts
6 cups water
3-inch piece, sliced thin ginger
4, white and green parts separated and sliced scallions
2 tsp salt
4 tbsp vegetable oil
2 tbsp soy sauce
1 tsp sesame oil

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Instructions

Step 1: In a large pot, combine 6 cups water, 3-inch sliced ginger, and 2 tsp salt. Bring to a gentle simmer over medium heat.
Step 2: Add 4 boneless, skinless chicken breasts to the simmering water, ensuring they are fully submerged. Reduce heat to low so the water maintains a low simmer (no rolling boil). Poach uncovered for 20 minutes until chicken is cooked through and tender.
Step 3: While chicken cooks, heat 4 tbsp vegetable oil in a small pan over medium heat. Add 2 scallion whites and sauté for 1 minute until fragrant but not browned.
Step 4: Remove from heat and stir in 4 tbsp sliced scallion greens, 2 tbsp soy sauce, and 1 tsp sesame oil to create the sauce.
Step 5: Remove chicken from poaching liquid, let rest 5 minutes, then slice. Serve topped with the warm ginger-scallion sauce.