Tea-Infused Poached Chicken with Ginger-Soy Glaze

By AislePrompt Editorial · ·

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.

Gently poached in fragrant green tea, then finished with a glossy ginger-soy glaze for an aromatic, delicate main dish. This Asian-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, green tea bags, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, 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: 20 min Serves 2 Asian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups water to a simmer in a wide saucepan, then steep 2 green tea bags and 1-inch sliced fresh ginger for 5 minutes to infuse the broth.
  2. Step 2: Remove tea bags and ginger slices, then gently add 2 boneless skinless chicken breasts to the simmering tea broth. Poach over low heat for 12-15 minutes, turning once halfway, until chicken reaches 165°F internally.
  3. Step 3: While chicken poaches, whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small saucepan. Bring to a simmer and cook for 3 minutes until slightly thickened and glossy.
  4. Step 4: Remove chicken from broth, pat dry, and brush generously with the warm ginger-soy glaze.
  5. Step 5: Slice chicken thinly, garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds, and serve immediately.

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