Poached Chicken Breast with Sesame Sauce

Poached Chicken Breast with Sesame Sauce

Poaching may just be the most foolproof method to use whenever you want a juicy and tender piece of chicken. Not only is it very easy to make, it’s also healthy and delicious!

This poached chicken breast with sesame sauce recipe only takes about 15 minutes to cook from start to finish and tastes like a lean and nutty Japanese version of the classic Hainanese chicken and rice.

poached-chicken-ingredients

I’m serving this poached chicken breast with sesame sauce on a bed of sliced cucumbers and cherry tomatoes to round up the dish. Cucumbers are often used in Japanese cooking because of their mild flavor and cleansing properties. They also have a nice crunch, don’t wilt like lettuce and pickle really easily with just about any sauces. Cucumbers are a cook’s best friend 🙂 .

And what pairs with cucumber better than tomatoes! I chose cherry tomatoes to bring a little sweetness and color to the poached chicken breast – plus they are so beautiful this time of the year!

Poached Chicken Breast with Sesame Sauce

Making the sauce is also quick and simple: grind the oil and sesame seeds into a paste and whisk in a little soy sauce, honey, rice vinegar and chili oil (I use La-Yu Chili Oil, it’s by far my favorite).

Chili oil should be easy to find in any Asian grocery stores but you can also substitute it for regular toasted sesame oil. The only difference will be the spice level (it won’t have any heat).

ground-sesame-seeds

You can serve this poached chicken with sesame sauce as an appetizer or as a main with a side of rice (like a gomoku rice)  and miso soup. This is one meal that will make you feel healthy to the core and light on your feet (but still filling).

sesame-sauce Poached Chicken Breast with Sesame Sauce Print

Poached Chicken Breast with Sesame Sauce

This easy and quick Poached Chicken Breast with Sesame Sauce will make you feel healthy and light on your feet. Only 15 Minutes to make from start to finish!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 2 people 1x
  • Category: Main
  • Cuisine: Japanese
Scale

Ingredients

  • 2 boneless, skinless chicken breasts (about 1/4 pound each)
  • 1/4 cup + 2 tablespoons sesame seeds
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon honey
  • 2 teaspoons rice vinegar
  • 2 teaspoons chili oil (or regular toasted sesame oil)
  • 1/4 cup grapeseed oil or other neutral oil
  • 10 cherry tomatoes (halved)
  • 1/2 English cucumber (julienned)

Instructions

  1. Fill 3/4 of a small pot with water and 1 tsp salt, and bring to a boil. Add chicken, cover and simmer for 7 minutes, or until chicken is cooked through. Drain and transfer each poached chicken breast onto a plate.
  2. Put sesame seeds and grapeseed oil in a blender or grinder and pulse until you get a smooth paste.
  3. Transfer mixture into a bowl and add soy sauce, honey, vinegar and hot sesame oil. Whisk until smooth. Set aside.
  4. Slice each poached chicken breast crosswise into 1/2 inch thick pieces.
  5. Divide cucumber and tomato pieces between two plates and top with poached chicken breast. Pour a little sesame sauce on top, season with salt and pepper and serve with extra sesame sauce on the side.

Keywords: recipe, salad

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