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5 from 1 vote

Ginger Poached Chicken with a Ginger-Chilli Broth

Ginger Poached Chicken with a Ginger-Chilli Broth. A healthy and delicious way to enjoy chicken. Paleo friendly.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2
Author: Claire | Sprinkles and Sprouts
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  • 10 cm length of fresh ginger
  • 375 ml chicken stock
  • 2 spring onions
  • 1 clove of garlic
  • large pinch of white pepper
  • 2 chicken breasts
  • 2 long red chillis (use more or less to taste)

To serve

  • 1/2 cup uncooked jasmine rice (optional)
  • Two 'bulbs' of bok choy


  • Slice the ginger into thin disks, I don't bother to peel it, as it is just there for flavour and not to be eaten.
  • Place the ginger and chicken stock into a saucepan and heat gently. (Use a saucepan that will allow the chicken breasts to lay side by side without over lapping.)
  • Roughly chop the spring onion and add it to the chicken stock along with a pinch of white pepper and the whole clove of garlic.
  • Once the stock has come to the boil, add the chicken, turn down the heat to the lowest simmer, clamp on the lid and allow to poach for 12 minutes. After this time, remove the pan from the heat and leave the chicken in the pan. Do not remove the lid. Allow it to sit for 10 minutes, whilst you finish the rest of the dish.
  • Whilst the chicken is poaching, cook your rice (if using) as per the packet.
  • Remove the chicken from the broth and set the pan back on the heat. Place a steamer over the chicken stock. Add the bok choy and steam for 3-4 minutes.
  • Add the sliced chilli to the broth.
  • Slice your chicken and serve warm, with a bowl of broth, the steamed veg and plenty of jasmine rice.
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