Soy-Poached Chicken

By Mark Bittman

Published February 1, 2012

  • Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
About 45 minutes
Rating
4(240)
Comments
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With a little practice and a little added flavor, a humble chicken breast can be anything you want.

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Ingredients

  • Chicken breasts

  • Shallots

  • Soy sauce

  • Lemons

  • Sugar

  • Cayenne

  • Cilantro

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 99 milligrams cholesterol; 188 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 356 milligrams sodium; 32 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large skillet over medium-high heat, cook 2 or 3 shallots with 2 tablespoons butter or oil and some salt and pepper until soft, 3 to 5 minutes.

  2. Step 2

    Add the chicken, 2 tablespoons soy sauce, juice of 1 lemon, .75 cup water, 1 tablespoon lemon zest, 1 tablespoon sugar and .25 teaspoon cayenne to the pan.

  3. Step 3

    When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.

  4. Step 4

    Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.

  5. Step 5

    Lower heat and return the chicken to the pan to reheat and coat with sauce.

  6. Step 6

    Garnish: Fresh cilantro and lemon.

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Ratings

4 out of 5
240 user ratings
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Comments

Bev

When I made this I used skinless thighs, cut into bites.
The sauce is fantastic. Serve over rice or noodles, soba noodles.

lh

Seriously delicious. Other reviews were asking about the type and quantity of chicken. See excerpt from the related article: ...you’re using four chicken-breast halves, about a pound and a half altogether, not sliced into cutlets or fingers or pounded flat but left as they are, about an inch thick at the center. Use salt and pepper at will... Article also suggests cooking to 155 or slightly higher, IF you choose to use a cooking thermometer.

Double Reed cook

I guessed and used boneless skinless breasts. I think juice of one lemon was too much. I also doubled the poaching time in order and turned breasts over at the 15 min. mark. Was pretty good, but I will double the amount of water next time.

Vee

Lots of missing details in this recipe that make for guesswork but yes, the sauce is delicious.

Jane

I've made it several times, as written. I love lemon, so whole lemon is not too much. Glad I re-found the recipe!

Kath

I made the recipe exactly as written and it is delicious. I used the chicken in two different ways: in chicken salad, and as a sauce over pasta. In both cases, the amount of lemon tang worked perfectly. This is now in my repertoire. (I added the skin to the poaching liquid, and sliced the breasts in half lengthwise to better submerge them in subsequent uses of the recipe. I, too, thought that it was very important for success to watch closely to keep the simmer from going to boil.)

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