Poached Chicken With Steamed Veggies and Peanut Sauce

 

Foolproof Poached Chicken

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Poached chicken with steamed veggies and peanut sauces

Video taken from the channel: GAN PAGLA ( গান পাগলা )


Preparation. Bring 6 cups water to a boil in a 6to 8-quart pot. Have ready a metal steamer basket or bamboo steamer that fits the pot. Meanwhile, whisk the coconut milk, peanut butter, fish sauce, curry paste, brown sugar, and lime juice in a 1-quart saucepan.

Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it’s a bit like a stir fry with a Thai flavor!

Place the chicken into a large saucepan and prepare the vegetables, herbs and spices. Add all the ingredients including vegetables, herbs and spices into the pan with the chicken. I didn’t have access to fresh lemongrass stalks so used a paste instead.

Once all the ingredients are in add the water. This is from my following recipe: Chicken Drumsticks in Peanut Sauce. I shredded the chicken off one drumstick and mixed with some steamed brown rice and stir fried broccoli slaw. (I love this stuff for quickly making up a stir fry). A big hit!! and one the whole family can enjoy. Bring to a boil and add the whole chicken, then reduce the heat and simmer for a further 5 minutes.

Turn off heat, cover with the lid and leave for 1.5 hours When ready to serve blanch the bok choy in salted, boiling water for 30 seconds, then refresh in ice water. Peanut Sauce. In a food processor, grind together peanuts, candlenuts, and chilies.

Transfer to a saucepot along with the rest of the peanut sauce ingredients, and bring to a boil. Reduce heat to a simmer and continue cooking until the sauce thickens. Turn off heat. Satay. Place chicken, sweet soy sauce, oil, and 150 gram of peanut sauce in a.

This peanut butter chicken recipe is in the running for my favorite new recipe this year. It’s similar to one I’ve been making for years, but this one is even better. Why we’re in love with peanut butter chicken. Tender chunks of chicken swimming in a deep pool of peanut sauce. Chicken thighs for max flavor. (But chicken breasts work, too!).

Chicken Fried Rice with Thai Peanut Sauce is a one-skillet healthy dinner recipe that’s ready in just 20 minutes!Full of lean protein, veggies, and healthy fats, it’s a convenient and delicious way to feed your family. Fill a saucepan with water so the chicken breast will be well submerged with at least 2″ / 5cm of water above it. Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil.

Remove saucepan from stove and set aside for 20 minutes. This delicious Saucy Peanut Chicken is it. Healthy chicken breasts and veggies are cooked in an easy to make and super flavorful peanut sauce.

Serve it over steamed rice or low carb cauliflower rice (my fav!) for a quick weeknight dinner! Saucy peanut chicken! with red peppers and broccoli! and bucketloads of sauce!

List of related literature:

Reduce the heat to medium, add the peanut butter, soy sauce and water, stirring to coat the chicken.

“THE FITNESS CHEF: Eat What You Like & Lose Weight For Life The infographic guide to the only diet that works” by Graeme Tomlinson
from THE FITNESS CHEF: Eat What You Like & Lose Weight For Life The infographic guide to the only diet that works
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You can use poached chicken in just about anything—toss it in a cauliflower rice bowl or a lettuce cup, on a salad, or in a soup.

“The Clean Plate: Eat, Reset, Heal” by Gwyneth Paltrow
from The Clean Plate: Eat, Reset, Heal
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Add the shredded poached chicken, if you’re using it, and simmer for about 30 minutes.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
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Remove the chicken and either serve it as poached chicken or remove the skin, take the meat from the bones, and use it for chicken dishes—salad, hash, chicken pie, or creamed chicken.

“James Beard's Theory and Practice of Good Cooking” by James Beard, Julia Child
from James Beard’s Theory and Practice of Good Cooking
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Add the lemon juice, broth, collagen protein, and 1 tablespoon of the parsley and stir.

“The Collagen Diet: A 28-Day Plan for Sustained Weight Loss, Glowing Skin, Great Gut Health, and a Younger You” by Dr. Josh Axe
from The Collagen Diet: A 28-Day Plan for Sustained Weight Loss, Glowing Skin, Great Gut Health, and a Younger You
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Add the cubed chicken, 1 teaspoon of salt, and the black pepper.

“The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes” by Alex Snodgrass, Melissa Hartwig Urban
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Place the chicken pieces and backbone, onions, ginger, 2 tsp salt, brown sugar, and water in a stockpot with at least an 8-qt [7.5-L] capacity.

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from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
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Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken.

“The Best Recipes in the World” by Mark Bittman
from The Best Recipes in the World
by Mark Bittman
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Gently stir shredded chicken, remaining 2 tablespoons butter, parsley, chives, and lemon juice into risotto.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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*Add the chicken, peas, and Parmesan and cook, stirring, for 2 minutes.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
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Atria Books, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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21 comments

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  • Well �� I dunno about the celery? And the overall looks with the sauce. It’s supposed to look beautiful. ��?

    Everything is so ugly.

  • I made it just like this chef but I put in a couple splashes of hot sauce �� shredded it for a recipe with stuffing chicken casserole and then used the stock to make the stuffing��������

  • Thank you, sir
    I am 16 and the recipe was super easy.
    I made it and got a lot of praise. The recipe is nice but I molded it a bit like
    I put honey and chilli.
    keep the good work up

  • I clicked the button to get the recipe in your links and it just takes me to a page with a bunch of other recipes to choose from. When I searched for poached chicken on their website your recipe does not come up. could you please include a current link just so we have an idea of how much a niece, butter etc to use? I love the process and thank you for the video but my OCD is still wanting some basic information.

  • This guy freaking rocked my afternoon! only thing I didn’t have on hand was the garlic but ( I didn’t care )… ( I always keep fresh, pre-sliced lemon in my freezer ) and I was good to go. I followed this video with THIN sliced Purdue cutlets, so juicy ( of course I didn’t let them boil 30 min )… This Chef is my hero! Didn’t have to stink up the place frying and making a mess. Thank you love!

  • do you have any recipes using the poached chicken (loved it by the way) that do not include pasta. rice. potatoes or starches? we are diabetic so need some recipe ideas for main courses that don’t involve the previous list. Getting sick of veggies! Love your recipes.

  • Im trying to meal prep for five days out of the week and want to eat two chicken breasts a day for lunch. What is the best method of cooking them? And do i have to cut it in half like you did in the beginning? Thank you! Great instructions.

  • Serious Eats did a comparison of starting with the liquid cold and starting with the liquid hot, and the texture of the chicken breast was better when it was started cold. I’ve been using “Amy & Jacky’s” deep poached chicken pressure cooker instructions and my cornish hens are prefectly cooked.

  • I always boil chicken breast in water when I want to shred it. I’m so excited because I never thought to boil it in stock! I’m trying this next time

  • For those who are confused, this is from the recipe:
    “Place [chicken] in boiling water, cover, then immediately take it off the stove
    Leave for 20 minutes (up to 1 hour ok), then remove the chicken and slice/dice/shred”

  • Sorry, but your chicken is too dry and overcooked. I can see it from here. Turn heat on high…bring to a boil. Lower to simmer. Simmer for TEN minutes. Shut off heat. Put on lid. Let sit in water for another 10 minutes.
    I’ve been doing this for 25 years and it works everytime. MOIST and succulent.

  • Highly appreciate anything Mr. Ramsay does but I find this kind of format unwatchable: the constant hard rock riff is so grating. It even overpowers Gordon’s voice at times. I feel like I’m watching some 2006-7 Hollywood cheesy action movie.

  • VERY GOOD QUESTION Thompson223, i was gonna ask the same thing. Anyhow i am gonna try using water with lemon, pepper, a little salt and 1 cube of KNORR chicken flavor bouillon, instead of the stock, see how it comes out….got my fingers crossed

  • Add some linguini to cook in the stock, some butter and parmesan, stir ’til creamy, add a few halved cherry tomatoes, and the sliced chicken breasts, and serve with a nice salad.

  • eating this as i write:)
    I would recommend if you have small (chicken)breasts, to not cut them in half. Also, I put in some extra garlic, and it tastes wonderful!
    I doubt I will ever leave this method of cooking chicken, thanks!

  • I’ve been cooking chicken breasts in the oven for months for next days lunch, and they always get really dry and tasteless the next day. This method is now my new favorite way to cook chicken! Not only do they taste great, I could pretty much shred them with a spoon! Thanks for the vid! Subscribed.

  • Yes…… you have to add all the bells & whistles!!�� I add, homemade broth celery, onion, garlic, thyme, whole peppercorns and a pinch of poultry seasoning! Making a Vietnamese poached chicken salad for din tonight!��

  • The only thing I’d do different is sear the skin side down in a pan with the salt, ginger & pepper and a little oil/butter to crisp it but not cook it.

  • This looks like a great way to prep chicken for “pulled sandwiches”……….I tried on the BBQ and the meat dried rock-hard by the next day’s lunch.

  • Laughed hard at some of these comments on the cameraman, good stuff…shouldnt we use the mushrooms and ingredients to make the sauce?

  • Nagi..what wonderful resource u r..easy amazing demo on how to poach chicken. Seems to b a bit of confusion here tho..does it boil for 20 min..or right after putting in the boiling water do we cover n rest for upto an hr. From what I understood it was to put in boiling water n let it rest..? Plz advice!!