Wake up your boring old grilled chicken breast with this updated poached version. Green tea, shiitakes, soy, and ginger add intense flavor to this savory, unique chicken dish.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1½ lbs boneless, skinless chicken breasts (about 3 large)</li>
<li>3 garlic cloves, peeled and crushed</li>
<li>2 bay leaves</li>
<li>4 cups reduced-sodium chicken broth</li>
<li>1 fresh red chili (such as Fresno or jalapeño), thinly sliced</li>
<li>8 oz cremini or shiitake mushrooms, torn into bite-size pieces</li>
<li>1 tbsp minced fresh ginger</li>
<li>1 tbsp white vinegar</li>
<li>1 tbsp soy sauce</li>
<li>½ tsp freshly ground black pepper</li>
<li>2 green tea bags</li>
<li> Sliced scallions and cilantro sprigs (for garnish)</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place chicken, garlic, and bay leaves in a large stockpot. Cover with chicken broth and bring to a bare simmer over high heat. </li>
<li>Immediately reduce heat to medium-low and add chili; cover pot and cook 6 to 8 minutes, until chicken is cooked through and no longer pink in the center when sliced. Remove chicken from liquid and let cool slightly, then shred into bite size pieces.</li>
<li>Remove chili from liquid and discard. Add mushrooms, ginger, vinegar, soy sauce, black pepper, and tea bags. Bring to a simmer; reduce heat and stir occasionally, 8 to 10 minutes, to concentrate the flavors in the broth. </li>
<li>Add shredded chicken and simmer just until meat is warmed through. Remove tea bags; garnish with scallions and cilantro.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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