For an extra layer of flavor, try adding a splash of rice vinegar or soy sauce to the ginger-garlic mixture during the last few minutes of cooking. The poaching broth can be saved and used as a base for soups or sauces. If you don't have green onions, you can substitute with finely chopped shallots or leeks. Serve with steamed jasmine rice and a side of quick pickled cucumbers for a complete meal.
Chicken with Ginger Pesto
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS38
A vibrant and aromatic twist on classic ginger chicken, featuring tender poached chicken draped in a fragrant ginger-garlic pesto. Served chilled or at room temperature, this dish is a refreshing and flavorful centerpiece, perfect for a light lunch or elegant dinner. The bright green pesto adds a pop of color and an explosion of savory-sweet notes that complement the delicate chicken beautifully.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol59 mg
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Fiber1 g
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Protein23 g
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Saturated Fat2 g
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Sodium926 mg
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Sugar1 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 23 mins **Poaching the Chicken (20-25 minutes):** In a saucepan, combine the white wine and enough lightly salted water to cover the chicken breasts. Add the chicken breasts to the pan. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook the chicken until it is cooked through and no longer pink inside, about 8 to 10 minutes. Remove the saucepan from the heat and allow the chicken to cool completely in the broth. This helps retain moisture. Once cooled, remove the chicken from the broth and set aside.
02 Step
Recipe View 30 mins **Preparing the Ginger Pesto (30 minutes):** Heat the vegetable oil in a skillet over medium-low heat. Add the grated ginger, minced garlic, salt, and sugar. Reduce the heat to low and cook, stirring occasionally, until the garlic is softened and lightly browned, and the oil is infused with the flavors, approximately 20 minutes. Be careful not to burn the garlic. Stir in the chopped green onions and continue to cook for another 10 minutes, stirring occasionally, until the white parts of the onions are tender and translucent.
03 Step
Recipe View 5 mins **Assembling and Serving:** Slice the cooled, poached chicken breasts on the bias into slices about 1 inch wide. Arrange the slices attractively on a serving plate. Spoon the warm ginger-green onion pesto generously over the sliced chicken. Serve immediately, at room temperature, or chilled. Garnish with extra sliced green onions, if desired.
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Albert Borer
Jun 14, 2025Easy to follow and the result was delicious. I served it cold for a picnic and it was a hit!
Ibrahim Grady
Feb 5, 2025I was a little hesitant about the sugar at first, but it really balances out the ginger and garlic. Don't skip it!
Buford Dach
Dec 20, 2024This recipe is fantastic! The ginger pesto is so flavorful and really elevates the chicken. I'll definitely be making this again.