Ginger Chicken

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!

Ginger Chicken

Poaching the chicken results in moist meat the easily falls apart with a fork. Fresh ginger and green onions add a wonderful aroma and sweetly spicy flavor. The original recipe came from Food Network Kitchens; we simplified it and made it sugar-free.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Asian, dairy free, sugar free
Keyword: chicken, ginger, poached, wheat-free, Whole Life Challenge
Servings: 4
Calories: 230kcal


  • 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! 


This recipe specifically calls for toasted sesame oil. It’s darker and has a stronger flavor than “pure” sesame oil. We keep both on-hand in our kitchen, and use toasted sesame oil more typically in salad dressing. If you’re going to use toasted sesame oil in cooking, remember that it has a very strong sesame flavor, so use it sparingly. In this recipe, the olive and peanut oils along with the fresh ginger balance the sesame flavor perfectly.

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