Chicken with Ginger Pesto

Chicken with Ginger Pesto

9
Kelly Joy 0

"This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it."

Ingredients

45 m servings 201 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
  2. Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
  3. Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

Reviews

9
  1. 10 Ratings

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Most helpful

I think the salt amount was a typo. The salt was overpowering and almost made it inedible. However, my family agreed that this would probably have been delicious if the salt had been reduced to ...

Most helpful critical

This is NOT a pesto. This recipe is at a good start however needs a fair amount of changes and additions. Suggestions - Don't skimp on the green onions, shortly after adding green onions add...

I think the salt amount was a typo. The salt was overpowering and almost made it inedible. However, my family agreed that this would probably have been delicious if the salt had been reduced to ...

This is NOT a pesto. This recipe is at a good start however needs a fair amount of changes and additions. Suggestions - Don't skimp on the green onions, shortly after adding green onions add...

1 Tbl. salt is a bit much for the onion mixture. I think most of that is meant to go in the poaching bath so take note! I only used a dash and it was adequate. Very tasty! I also doubled the oni...

EXCELLENT! I prepared it just as stated and it was not only tasty, but beautiful as well. I will next serve this for some company I'm expecting this weekend. Thanks!

I loved this. the "pesto" was so delicious, that even though I made double the sauce, my husband and I still wanted more! It was just the right about of sweet and savory. Of course, I read the r...

I loved this! Cooking for one I used 1 chicken breast and halved the sauce, but I would have been happy with more! A few notes - I put about a teaspoon of salt in the poaching water, and then ha...

Yum, yum, yum! The garlic sort of caramelizes and adds this delicious little crunch to the chicken. I will likely double the sauce next time - we all craved more garlic and onion to add to eac...

Very yummy. Followed recipe exactly except only used 1 tsp salt

Way too salty and oily. As another member suggested, I think maybe it could be thinned out with some lemon juice and more green onions added. Less oil, less salt and maybe it would be good but...