Asian Poached Chicken
This Asian poached chicken is one of the easiest ways to make tender, juicy chicken with hardly any effort. Boneless chicken breasts are gently poached in water infused with Asian spices and ingredients.There’s no searing, no oven, and no complicated marinade involved.
Like my Air Fryer shredded chicken (which is an excellent substitute for rotisserie chicken), this is perfect to batch-make over the weekend and use for your recipes throughout the week.
The poaching liquid gently cooks the chicken without exposing it to the high heat of a pan or oven, which helps keep chicken breasts from drying out.
You can use slices of this poached chicken as the protein for your Asian rice bowl, or add to your simple sandwich. I always use it when I run out of my homemade chicken deli meat.
Quick Look: Asian Poached Chicken
- 🍗 Prep time: 5 minutes.
- 🔥 Cook time: 15-20 minutes.
- 🍽️ Servings: 2.
- 🥣 Main ingredients: Chicken breasts, lemon, green onions, garlic, black peppercorns, bay leaf, and thyme.
- ➡️ Method: Add everything to a pot → bring to a low simmer → gently poach → slice and serve.
- ⭐ Difficulty: Easy.
- 🍚 Best served with: Rice, noodles, salads (I love using it for my Asian chicken carrot salad), or tucked into sandwiches and wraps.
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What's So Great About the Recipe?
- It's a one-pot recipe with almost no prep work. It's actually a great way to cook chicken ahead of time for meal prep.
- The cooking water is infused with garlic, lemon, green onion, herbs, and peppercorns, giving the chicken plenty of subtle flavor.
- It's incredibly versatile. Slice it over rice, add it to your bowl of mushroom Ramen noodles, use it in salads, or keep it in the fridge for easy meals.
Recipe Ingredients
Chicken breasts: Boneless, skinless chicken breasts make this recipe quick and easy. Because they're gently poached rather than aggressively boiled, they stay tender and juicy.
Lemon: Lemon slices add a bright, fresh flavor to the poaching liquid and lightly infuse the chicken as it cooks.
Green onions: To add a mild onion flavor without overpowering the other aromatics.
Garlic: A few smashed or lightly crushed garlic cloves give the poaching liquid a savory, aromatic flavor. Use air fried roasted garlic for a smoky depth.
Black peppercorns: Whole peppercorns add gentle warmth and peppery flavor without making the chicken spicy.
Herbs: I added a bay leaf and fresh thyme to add some depth to the poaching liquid.
See recipe card for quantities.
Substitutions & Variations
- Use chicken thighs instead of chicken breasts. They have more fat and are naturally very forgiving when cooked.
- Swap the fresh thyme for cilantro stems, dried parsley, or a little fresh rosemary.
- Add a few slices of fresh ginger or a sprinkle of Air Fryer ginger powder for a more pronounced Asian-inspired flavor.
- Add a small piece of lemongrass to the poaching liquid for a citrusy, aromatic twist. I like to add a pinch of my citrus Kosho whenever I have it at hand.
How to Make Asian Poached Chicken
Step 1: In a pot, combine chicken breasts, sliced lemon, bay leaf, black peppercorns, thyme, garlic and green onions with 2-3 cups of water.
Step 2: Cook over medium heat and bring it to a low simmer. Turn down the heat and continue cooking for 10-15 minutes until the chicken is done cooking.
Step 3: Take off heat, cool slightly and remove chicken from the pot. Place on a chopping board and slice.
Step 4: Use immediately or store for later, in an airtight container in the refrigerator.
💭Top Tip
Don't boil the chicken! Once the water reaches a low simmer, turn the heat down and let the chicken cook gently. A rolling boil can make chicken breasts tough and dry, while gentle poaching keeps them tender.
Tips & Tricks to Nail the Recipe
- Use chicken breasts that are similar in size and thickness so they cook at roughly the same rate.
- Don't rely solely on cooking time to determine whether the chicken is done. The safest way to check is with an instant-read thermometer; chicken should reach 165°F / 74°C in the thickest part.
- If your chicken breasts are particularly thick, they may need a few extra minutes of cooking.
- Let the chicken rest for a couple of minutes before slicing so the juices have a chance to redistribute. Remember to slice the chicken against the grain for the most tender texture.
- Use an infused salt like lemon salt or mixed herb infused salt to add more flavor and depth to the poached chicken.
- Save the poaching liquid! Strain it and use it as a light broth or cooking liquid for rice, noodles, or soup.
- Got some extra green onions to use up? Make quick pickled green onions or follow my detailed process about how to freeze and store green onions for later.
How to Serve Asian Poached Chicken
This chicken is incredibly versatile and can be used in all kinds of meals. Serve it over steamed rice with Korean green onion salad, soy cured egg yolks and your favorite sauce, or add it to noodles for an easy dinner.
You can also slice it over a fresh salad, add it to lettuce wraps, stuff it into sandwiches, or use it as a protein for meal prep. For extra flavor, serve it with soy sauce, spicy chili garlic oil, sesame dressing, or a simple ginger scallion oil.
Troubleshooting and FAQs
Let the chicken cool and store it in an airtight container in the refrigerator. For best quality, use refrigerated cooked chicken within 3-4 days.
The most common reason is cooking the chicken at too high a temperature. Poached chicken should cook gently at a low simmer rather than at a rolling boil. Overcooking can also make chicken breasts tough and dry.
Yes. Boneless, skinless chicken thighs work very well and are naturally more forgiving because they contain more fat than chicken breasts.
You can also freeze the cooked chicken. Slice it first and store it in an airtight freezer-safe container or bag for easy portioning.
More Essentials to Prep
Looking for other recipes like this? Try these:
If you tried this Asian poached chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Asian Poached Chicken
Ingredients
- 2 boneless skinless chicken breasts
- 1 lemon sliced
- 1-2 green onions
- 3-4 garlic cloves
- ½ teaspoon black peppercorns
- 1 bay leaf
- 1 teaspoon fresh thyme
- 3 cups water
Instructions
- Add the chicken breasts, lemon slices, green onions, garlic cloves, black peppercorns, bay leaf, and fresh thyme to a pot.
- Pour in 3 cups of water.
- Place the pot over medium heat and bring the water to a low simmer.
- Once it reaches a low simmer, reduce the heat.
- Gently poach the chicken for 10-15 minutes, or until cooked through and the thickest part reaches 165°F / 74°C.
- Remove the chicken from the pot and let it rest briefly.
- Slice and serve.
Notes
- Keep the water at a gentle simmer rather than a vigorous boil for tender chicken.
- Cooking time will vary depending on the size and thickness of the chicken breasts.
- Always check that the thickest part of the chicken reaches 165°F / 74°C.
- Slice the chicken against the grain for the most tender texture.
- The strained poaching liquid can be saved and used as a light broth or cooking liquid.
- Store cooked chicken in the refrigerator for 3-4 days or freeze for longer storage.
