Low-Heat Poached Chicken with Ginger and Scallion Sauce

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

Juicy chicken poached gently at low temperature and served with a fragrant ginger-scallion sauce for a clean, savory taste. This chinese-inspired chicken 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove chicken from poaching liquid, let rest 5 minutes, then slice. Serve topped with the warm ginger-scallion sauce.

Frequently asked questions

How long does Low-Heat Poached Chicken with Ginger and Scallion Sauce 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 with Ginger and Scallion Sauce?

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 chicken breasts from drying out.

Can I substitute ingredients in Low-Heat Poached Chicken with Ginger and Scallion Sauce?

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 with Ginger and Scallion Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Ginger and Scallion Sauce?

Chinese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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