We often stumble upon the best recipes when we’re not actively looking for them. With two thawed chicken breasts in my fridge, I was going to cook them today with the rest of my red cabbage. However, I just happened to be reading Mark Bittman’s most recent column in the New York Times and it featured nine easy chicken recipes. I often don’t have all the required ingredients on hand, but for the Soy-Poached Chicken I did, and so quickly changed my chicken-cooking plans. I’m glad I did, because the lemon and soy sauce in this recipe make a heavenly combination of sour-salty, and the red pepper adds just a bit of kick at the end.
Soy-Poached Chicken (adapted from this recipe)
- 1 medium-large onion, diced
- 2 medium-sized boneless skinless chicken breasts
- 2 tbsp soy sauce
- 1 tsp lemon zest
- juice of 1 lemon
- 3/4 cup water
- 1 tbsp sugar
- to taste: red pepper flakes
- Cook onions, in oil over med-low heat, until soft.
- Add chicken breasts and the rest of the ingredients.
- Bring to a boil and then lower heat — simmer with the lid on for 10-15′.
- Take out chicken, turn heat up and boil liquid until it’s reduced to your liking.
- Put chicken back in the pan to reheat it.
- Serve chicken with sauce poured over the top.