Low Fat Hainanese Chicken
Discover the healthier side of a beloved Southeast Asian classic with our Low Fat Hainanese Chicken recipe. This guilt-free rendition swaps traditional fatty cuts for lean, skinless chicken breast, gently poached in aromatic low-sodium chicken broth infused with ginger and garlic. The flavorful broth is repurposed to cook the accompanying fragrant rice, creating a dish that's both satisfying and heart-healthy. A zesty homemade ginger-soy dipping sauce adds a burst of tangy flavor, while fresh garnishes like cilantro and cucumber lend a refreshing crunch. Perfect for a quick-yet-impressive weeknight dinner, this recipe is packed with protein, wholesome grains, and bold flavors—all while keeping the fat content in check. Serve up comfort food without compromise!
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Recipe Information
Ingredients
- 4 pieces Skinless chicken breast
- 4 cups Low sodium chicken broth
- 3 tablespoons Ginger (sliced)
- 3 units Garlic cloves (smashed)
- 1 teaspoon Salt
- 2 cups Long grain white rice
- 1 unit Shallot (finely chopped)
- 1 bunch Fresh cilantro (chopped)
- 1 unit Cucumber (sliced)
- 1 teaspoon Sesame oil
- 2 tablespoons Light soy sauce
- 1 unit Lime (juiced)
Instructions
In a large pot, combine chicken broth, 2 tablespoons of sliced ginger, 2 smashed garlic cloves, and salt. Bring to a simmer over medium heat.
Add the skinless chicken breasts to the pot. Cover and poach gently for about 15 minutes or until the chicken is cooked through. The chicken's internal temperature should reach 165°F (75°C).
Remove the chicken from the pot and reserve the broth. Allow the chicken to cool slightly before slicing it into thin pieces.
Rinse the rice under cold water until the water runs clear. In a medium saucepan, add chopped shallot and 1 tablespoon of the reserved broth. Cook over medium heat until softened.
Add the rinsed rice to the saucepan and cook, stirring often, until slightly toasted, about 2-3 minutes.
Pour 2 cups of the reserved broth over the rice. Bring to a boil, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, prepare the dipping sauce by mixing the remaining 1 tablespoon of ginger, the third garlic clove (minced), soy sauce, lime juice, and sesame oil in a small bowl. Adjust salt to taste if needed.
To serve, arrange sliced chicken over a bed of the fragrant rice. Garnish with fresh cilantro and sliced cucumber.
Serve with the ginger-soy dipping sauce on the side.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 394 mg | 132% | |
| Sodium | 6792 mg | 295% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
