Last week I was on my own to balance long days of meetings and work projects with parenting and keeping our house in order. I needed a VERY SIMPLE mid-week dinner idea; when I found the original version of this poached chicken recipe in the Food Network Kitchens archives, I knew I could make it work. On the stove top, Japanese rice cooked while the chicken poached, and the veggies roasted in the oven. The entire meal was ready to go in an hour, and since it was mostly hands-off, I was able to hang out and relax with the boys for a few minutes. Success!
- 4 chicken breasts boneless, skinless
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 2 inch fresh ginger peeled and minced
- 2 green onions chopped fine
- 2 tbsp extra virgin olive oil
- 1 tbsp peanut oil
- 2 tsp toasted sesame oil
- 1 lime juiced
- Put the chicken breasts in a deep skillet with just enough water to cover; add 1-2 tablespoons kosher salt. Bring water to a simmer over medium heat and cook about 15 minutes, until the chicken is firm to the touch (cut into the center of the largest breast to ensure the meet isn’t still pink).
- Remove the chicken from the skillet and drain the water. Turn the heat down to medium-low and place the skillet back on the stove top. Break the chicken into smaller chunks.
- Combine the minced ginger and chopped green onion into a small bowl. Mix together with the oils and a pinch each of kosher salt and freshly ground black pepper. Pour the mixture into the warmed skillet.
- Add the chunks of chicken back into the skillet, and stir to combine with the sauce mix, 3-5 minutes. Remove from heat; drizzle with fresh lime juice just before serving over a bed of greens or rice. Enjoy!