Poached Asian Chicken

A versatile, flavourful, poached chicken fillet to use in one of many meals of your choice suggested above – low carb friendly too!

Submitted by Paulene Christie

Poached Asian Chicken

A versatile, flavourful, poached chicken fillet to use in one of many meals of your choice suggested above - low carb friendly too!
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Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins

Ingredients
 

  • 2 chicken breasts (see notes in method below)
  • 2 cups liquid chicken stock
  • 1 tbsp reduced salt soy sauce
  • 1 heaped tsp minced ginger
  • 2 tsp minced garlic
  • 2 tsp sesame oil
  • Sea salt and cracked black pepper to taste

Instructions
 

  • Place chicken fillets into slow cooker
  • Combine all other ingredients and pour over
  • Cook on high for approx 90 mins or until cooked through for the amount of chicken you use (see Notes)
  • I turned mine half way during cooking

Notes

  • Serve whole, sliced or shredded depending on how you wish to use it
  • Great for sandwiches, salads, pizza toppers, wraps, as a main course with veg or salad or any way you can think of!
  • You can easily increase the amount of chicken you use and still have enough liquid. Just ensure chicken is mostly
  • covered and flip it half way to get colour on both sides.
  • You could also use chicken thigh fillets which I find produce a more moist result than breast generally in slow cooking.
  • Great Low Carb option.
Tried this recipe?Let us know how it was!

21 thoughts on “Poached Asian Chicken”

  1. I made this last week for pizza topping. It was so tender and flavoursome. I’m making chicken lasagne today, and have always poached my chicken in a frying pan. Not anymore, I’ll be using this method again today and always for poaching. Thank you!

  2. I was amazed at just how much flavour the chicken had,I shredded it and served in cos lettuce leaves with spring onions & red capsicum topped with some fried noodles and a drizzle of roasted sesame dressing.Awesome

  3. Loved this recipe, did my own twist on it and marinated the chicken for 3 hours and added 2 star anise and 1 flat teaspoon of five spice. When chicken was cooked, I reduced the liquid in a frying pan while the chicken cooled down in the fridge. Sliced up the chicken and served with mixed salad leaves , crispy noodles and pickled onion, carrot and cucumber. Drizzle the reduction sauce over the chicken and omg . Thanks once again for an awesome recipe. On the rotation now for sure

  4. I have made this recipe twice. Once with Chicken breast and once with chicken thighs….both turned out so moist. These could be used for many, many different recipes – including plain old salad which is how I like eating it…

  5. Hi Pauline
    I’m a huge follower of your recipes, absolutely love them.
    With this one if I double or tripled it (4 or 6) breasts do I double/triple other ingredients?
    Also how would I adjust time?

    Thanks so much
    Lou

  6. Cooked this and wow, how easy and yummy. Didn’t throw out the liquid left over….froze a jar for Asian stock and had the rest as a light soup. Delicious πŸ˜‹πŸ˜‹

  7. First time trying this recipe.
    It is awesome. Kept stock for soup.
    Anything anyone can suggest I use left over stock for?
    😊

  8. I added onion powder to recipe because it’s a flavour I like to add to most things. Once cooked I strained the liquid and used for a ramen style dish. Family has already asked for again. So good and easy.

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