Garlic-Chile Chicken Breasts with Cucumbers & Green Ginger Sauce Dinner Recipe
This vibrant and bold dinner recipe features tender poached chicken breasts infused with garlic, ginger, and chile, paired with crunchy cucumbers and a zesty green ginger sauce. Perfect for a satisfying yet light meal, this dish brings a unique fusion of flavors and textures to your dinner table.
Equipment
- 10-inch skillet
- Blender or food processor
Ingredients
For the Chicken:
- 3 tablespoons soy sauce
- 1½- inch piece fresh ginger peeled and thinly sliced
- 1 garlic clove thinly sliced
- 1 jalapeño seeded and thinly sliced
- 1 teaspoon kosher salt
- 2 chicken breasts boneless, skinless (about 8 ounces each), halved crosswise
- Cooked brown or white rice for serving
For the Cucumbers:
- 8 ounces Persian or small Kirby cucumbers 2 to 3, halved lengthwise and thinly sliced crosswise
- 2 teaspoons garlic-chile sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon Asian fish sauce
- ¼ teaspoon kosher salt plus more as needed
For the Green Ginger Sauce:
- 1 3-inch piece fresh ginger peeled and coarsely chopped
- 5 garlic cloves coarsely chopped
- 2 jalapeños seeded and coarsely chopped
- 2 teaspoons fresh lime juice
- 2 teaspoons Asian fish sauce
- Fine sea salt to taste
Garnish (Optional):
- Chopped fresh basil cilantro, and/or scallions
Instructions
Cook the Chicken:
- Combine the soy sauce, sliced ginger, garlic, jalapeño, salt, and 4 cups of water in a 10-inch skillet. Heat the mixture over medium heat until it starts to simmer, then let it cook gently for 10 minutes.
- Add the halved chicken breasts to the skillet, cover it with a lid, and remove from the heat. Let the chicken sit in the hot liquid for 10 minutes, turning it over after 5 minutes. If the chicken isn’t fully cooked through, return the skillet to low heat and simmer gently for 1 to 2 minutes more until the chicken is no longer pink in the center.
- Transfer the cooked chicken to a plate, cover it with aluminum foil to keep warm, and save the poaching liquid for later use.
Prepare the Cucumbers:
- While the chicken is cooking, toss the sliced cucumbers with garlic-chile sauce, sesame oil, fish sauce, and ¼ teaspoon kosher salt in a medium-sized bowl. Mix well to coat the cucumbers evenly. Taste the mixture and add more salt if needed for seasoning.
Make the Green Ginger Sauce:
- In a blender, combine the chopped ginger, garlic cloves, jalapeños, lime juice, fish sauce, and ¼ cup of the reserved poaching liquid. Blend until the mixture is smooth and thick. Taste the sauce, and if necessary, adjust with additional salt to enhance the flavor.
Assemble and Serve:
- Slice the chicken breasts into smaller pieces and arrange them over a serving of cooked brown or white rice. Spoon the cucumber mixture on top, followed by the freshly blended green ginger sauce. Add a garnish of fresh herbs, such as basil, cilantro, or scallions, if desired.
- For extra flavor, drizzle a bit of the reserved poaching liquid over the rice before assembling the dish.
Notes
- Substitute boneless, skinless chicken thighs for the chicken breasts if desired, cooking them for a few minutes longer.
- Leftover green ginger sauce can be stored in the refrigerator for up to one week and used as a spicy condiment for other dishes like tofu or vegetables.
Tried this recipe?Let us know how it was!