Tea-Infused Poached Chicken with Ginger-Soy Glaze
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.
Ingredients
- 2 (6 oz each) boneless skinless chicken breasts
- 2 green tea bags
- 4 cups water
- 1-inch piece fresh ginger, peeled and sliced
- 3 tbsp low sodium soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 scallions, thinly sliced
- 1 tsp sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove chicken from broth, pat dry, and brush generously with the warm ginger-soy glaze.
- Step 5: Slice chicken thinly, garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds, and serve immediately.
Frequently asked questions
How long does Tea-Infused Poached Chicken with Ginger-Soy Glaze take to make?
Total time is about 30 minutes (10 min prep + 20 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 Tea-Infused Poached Chicken with Ginger-Soy Glaze?
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 green tea bags from drying out.
Can I substitute ingredients in Tea-Infused Poached Chicken with Ginger-Soy Glaze?
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 Tea-Infused Poached Chicken with Ginger-Soy Glaze 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 Tea-Infused Poached Chicken with Ginger-Soy Glaze?
Asian 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.
