Asian Soy Poached Chicken Breasts
Simple oven poached boneless, skinless chicken breasts full of Asian flavors. Delicious with fluffy white rice.
Having three very nice, plump, boneless, skinless chicken breasts, I wanted something with an Asian flare and ran across a recipe for honey and soy glazed chicken drumsticks on a cooking website called Rachel Cooks.
In her version, the sauce is more of a marinade and basting sauce that gives the chicken drumsticks a mahogany glaze. I took her basic concept, amended the ingredients and used this sauce as a poaching liquid for the chicken breasts roasted in a hot oven. Served with some Basmati rice and plenty of the resultant gravy, I was quite pleased with the results. I also used a bit of Huy Fong Sriracha Hot Chili Sauce. You can omit this, or substitute a dash or two of Tabasco Sauce.
This dish also pairs exceptionally well with the Kitchen Tapestry recipe for Crunchy Asian Slaw, included herein.
Asian Soy Poached Chicken Breasts
Ingredients
- 3 large boneless, skinless chicken breasts
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1/2 cup light soy sauce (like, Kikkoman Less Sodium)
- 1/2 cup honey
- 1/2 cup ketchup
- 1 carrot, peeled and finely diced
- 2 green onions, minced
- 2 tsp garlic, minced
- 1 tsp Sriracha chili sauce (like, Huy Fong)
- non-stick cooking spray (like, Pam)
Instructions
- Pre-heat oven to 400°F. Ensure the rack is set at its highest level in the oven as will accommodate your roasting pan.
- Whisk together the sesame oil, vinegar, soy sauce, honey, ketchup, carrots, green onion, garlic and Sriracha Sauce.
- Treat a 9" x 13" baking dish or roasting pan with non-stick cooking spray and arrange the chicken breasts in the pan with the seam-side of the breasts face-down. They shouldn't sit too snugly; you want the liquid to circulate around the meat.
- Pour the sauce over the breasts and allow them to sit for 20-30 minutes to marinate while the oven comes up to temperature. The sauce level will reach about half-way over each chicken breast.
- Place the baking dish in the uppermost section of your oven, and cook for 40-45 minutes. Serve over Basmati or Jasmine rice, with plenty of the sauce spooned over.
Crunchy Asian Slaw
Ingredients
- 1 small head green cabbage, shredded (or 10 oz store-bought "Angel Hair" Cole Slaw mix, like Dole)
- 1/2 English cucumber, julienned or finely diced
- 1/2 green bell pepper, julienned or finely diced
- 1/2 red bell pepper, julienned or finely diced
- 1/2 cup roasted peanuts
- 3 green onions, finely chopped
- 1/2 cup loosely packed fresh cilantro, chopped
- Kitchen Tapestry's recipe for Asian Vinaigrette
Instructions
- Make the Kitchen Tapestry recipe for Asian Vinaigrette.
- Pulse the peanuts in a food processor until coarsely chopped.
- Combine the slaw, cucumber, red bell pepper, green bell pepper, green onions and cilantro, but do not add the peanuts or the dressing until just ready to serve. This will ensure everything stays crisp and crunchy.
- When ready, just add the the peanuts and dressing to the greens, and toss well to combine.
Salad Dressing Repository - Asian Vinaigrette
Ingredients
- 1/4 cup lime juice
- 1/4 cup light soy sauce (like, Kikkoman Less Sodium)
- 1/8 cup seasoned rice wine vinegar (like, Marukan)
- 1 tbsp powdered mustard (like, Coleman's)
- 1 tsp lemon pepper (like, Mrs. Dash)
- 1/2 tsp toasted sesame seed oil
- 1 tsp toasted sesame seeds
- 1/2 cup avocado oil
Instructions
- Place all ingredients except the oil in a mixing bowl and whisk vigorously to combine.
- Add the oil a little at a time while whisking constantly until an emulsion is formed and the oil and vinegar do not separate.
- Allow the dressing to rest at room temperature for an hour before adding to the salad.
