Chicken with Ginger Pesto

Chicken with Ginger Pesto

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 {{adjustedServings}} servings 201 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 9

  1. 10 Ratings

Insomniac Baker

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 about 1/2 tsp, so I'm giving it 4 stars with the hope that it can be salvaged just by that one change.


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 1-2T of lemon juice (this will add a little zest and freshness to the taste). As other reviewers have written... 1t. of salt is definitely enough. Lastly, ginger burns easily, so be careful because that can definitely make or break the dish.


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 onion/garlic/ginger sauce mix as we wanted more :) I also substituted for part of the oil unrefined coconut oil used for cooking that, unlike the refined, has a faint flavor of coconut. Mmmm.