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!
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?Scroll Down To Share What You Think
Really enjoyed this recipe it will be used now instead of normal poaching recipe.
Thank you.
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!
Yey!! Thanks 🙂
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
So yummy! I had trouble leaving it for my lunch, I kept stealing bits for a snack.
delish!!! & very moist!
Delish & lovely and moist!
Will be making again. Perfect for lots of different meals!
Such an easy and tasty meal. Whole family enjoyed!
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
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…
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
So long as it’s still covered it’ll be enough 🙂 If needed increased everything by half or double 🙂
Oh this sounds Delish!
Can’t wait to make it for lunch wraps
This was awesome, so simple and used the stock as a light soup and froze the rest as an
Asian chicken stock
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 ??
Great ways to use it up that I hadn’t thought of Cathy, thank you!
First time trying this recipe.
It is awesome. Kept stock for soup.
Anything anyone can suggest I use left over stock for?
?
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.
Made this today, so flavourful and moist. Used 4 chicken breasts and had plenty of liquid. ?
Berny, You can use the stock to make chicken and corn soup some of the shredded chicken added to soup would add to the flavor aswell
Oh MMYYY chicken fillets cooked this way was amazing. Very moist and tasty. I like to use it in salads and rolls. This sure will be a regular favourite recipe now for me. And very healthy to boot.
Jenny
Thanks so much Jenny for taking the time to leave such lovely feedback! 🙂
For a really nice soup with some of the left over stock, add a little of the chicken back to it, crack and lightly whisk up an egg and then drizzle the egg into the soup (aka. Chicken and egg drop soup).
Tried this for the first time today to use for sushi for school and work lunches, I cut a few cheeky corners off to try and it was very yummy and flavoursome. I can’t wait for the kids feedback tomorrow ?
I love that you make the family sushi for lunches – YUM!!
Did this chicken recipe to go on the Roast Chicken plate for Christmas lunch to add a different flavour, worked well. Grandies loved left overs in a sandwich next day. Winner, winner chicken dinner. ?