Wake up your boring old grilled chicken breast with this updated poached version. Green tea, shiitakes, soy, and ginger add intense flavor to this savory, unique chicken dish.
- 1½ lbs boneless, skinless chicken breasts (about 3 large)
- 3 garlic cloves, peeled and crushed
- 2 bay leaves
- 4 cups reduced-sodium chicken broth
- 1 fresh red chili (such as Fresno or jalapeño), thinly sliced
- 8 oz cremini or shiitake mushrooms, torn into bite-size pieces
- 1 tbsp minced fresh ginger
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- ½ tsp freshly ground black pepper
- 2 green tea bags
- Sliced scallions and cilantro sprigs (for garnish)
- Place chicken, garlic, and bay leaves in a large stockpot. Cover with chicken broth and bring to a bare simmer over high heat.
- Immediately reduce heat to medium-low and add chili; cover pot and cook 6 to 8 minutes, until chicken is cooked through and no longer pink in the center when sliced. Remove chicken from liquid and let cool slightly, then shred into bite size pieces.
- Remove chili from liquid and discard. Add mushrooms, ginger, vinegar, soy sauce, black pepper, and tea bags. Bring to a simmer; reduce heat and stir occasionally, 8 to 10 minutes, to concentrate the flavors in the broth.
- Add shredded chicken and simmer just until meat is warmed through. Remove tea bags; garnish with scallions and cilantro.