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Soy-poached chicken breasts



  • 2 or 3 chopped shallots
  • 2 tablespoon butter or olive oil
  • 4 tablespoon boneless, skinless chicken breasts
  • 2 tablespoon soy sauce
  • 2 tablespoon lemons
  • 3/4 cup water
  • 1 tablespoon sugar
  • 1/4 teaspoon cayenne


Baking Directions:

Put 2 or 3 chopped shallots in a large skillet with 2 tablespoons butter or olive oil and cook over medium-high heat until the shallots are soft, 3 to 5 minutes.

Add the chicken, 2 tablespoons soy sauce, the juice of a lemon, 1 tablespoon lemon zest, 3/4 cup water, 1 tablespoon sugar, and 1/4 teaspoon cayenne; stir.

When the liquid boils, lower the heat so it bubbles gently; cover and cook for 10 to 15 minutes, or until tender, opaque, and just cooked through.

Transfer the chicken to a plate and keep warm.

Turn the heat to high and boil the mixture until it is reduced to your liking; it should be fairly thick.

Return the chicken to the pan to reheat and coat with sauce.

Garnish with fresh cilantro and lemon wedges.

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