Poached Chicken in Aromatic Lemongrass Broth

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 developed and reviewed.

Gently poached in a fragrant lemongrass and ginger broth, served with fresh herbs and a light dipping sauce. This Vietnamese-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, lemongrass stalks, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Serves 2 Vietnamese cuisine 250 cal/serving

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Ingredients

2 pieces (about 1 lb) boneless skinless chicken breasts
2 stalks, bruised and cut into 3-inch pieces lemongrass stalks
1-inch piece, sliced fresh ginger
3 cloves, smashed garlic cloves
6 cups water
1 tbsp kosher salt
1/4 cup, chopped fresh cilantro leaves
2 tbsp, chopped fresh mint leaves
2 tbsp lime juice
1 tbsp fish sauce
1 tsp sugar
1/2 tsp (optional) red chili flakes

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Instructions

Step 1: In a large pot, combine 6 cups of water, 2 bruised lemongrass stalks, 1-inch sliced fresh ginger, 3 smashed garlic cloves, and 1 tbsp kosher salt. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 10 minutes until fragrant.
Step 2: Add 2 boneless skinless chicken breasts to the simmering broth, making sure they are fully submerged. Poach gently for 12-15 minutes until the chicken is cooked through and tender.
Step 3: Remove the chicken breasts and let rest for 5 minutes before slicing thinly.
Step 4: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp red chili flakes (if using) to make a dipping sauce.
Step 5: Serve the sliced chicken over a bed of chopped 1/4 cup cilantro and 2 tbsp mint leaves, drizzling with the dipping sauce.