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Poached Ginger Chicken

Gluten free • 35 mins to make • Serves 4

Meat

4 Chicken breasts (1 3/4 to 2 pounds), boneless skinless

Produce

1 English cucumber
1 2 -inch piece Ginger
1 Lime, Juice of
1 bunch Radishes
1 Shallot, large
1 bunch Watercress

Condiments

1 tsp Chili sauce, Asian

Baking & Spices

1 Kosher salt
1/2 tsp Sugar

Oils & Vinegars

4 tbsp Peanut oil
1 tbsp Sesame oil, toasted
  • John Neal

    Poached Ginger Chicken : Poach chicken breasts in a flavorful ginger, shallot and sesame broth for a delicately flavored main dish. via Food Network

  • Sarah Sebetka

    Poached Ginger Chicken with Radish & Cucumber Salad

  • Shannon O'Brien

    Healthy Dinners In 40 Minutes Or Less : Poached Ginger Chicken Salad

  • Ashton Meyer

    Blog Food Network Magazine Top Videos Full Episodes Food Network Recipes & Cooking Shows Chefs Shop Food Network Healthy Every Week Quick & Easy Healthy Eating Holidays & Parties In Season Now Recipes on TV Chef Recipes My Recipe Box Sign In Register Entire Site Home > Recipes > Chicken > Poached Ginger Chicken Recipe Poached Ginger Chicken Food Network Kitchens Recipe courtesy of Food Network Magazine Recipe categories: Poultry, Chicken, more recipe ratings & reviews(7) Picture of Poached Ginger Chicken Recipe Photo: Poached Ginger Chicken Recipe Rated 4 stars out of 5 Rate This Recipe Read 7 Reviews Total Time: 35 min Prep 20 min Cook 15 min Yield: 4 servings Level: Easy Print Recipe Full-Page View Save to My Recipe Box Review Recipe E-Mail Share It! Tweet Healthy Healthy Weeknight Dinners Slimmed-Down Appetizers Light Desserts More Poached Ginger ChickenRecipe courtesy of Food Network Magazine Sponsored by: Ingredients 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds) Kosher salt 1 2-inch piece ginger, peeled 1 large shallot 4 tablespoons peanut oil 1 tablespoon toasted sesame oil 1/2 teaspoon sugar 1 English cucumber, halved lengthwise, seeded and thinly sliced 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks 1 teaspoon Asian chili sauce (such as sambal oelek) 1 bunch watercress, trimmed Juice of 1 lime Directions Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice. Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g Photograph by Antonis Achilleos

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