Ginger-Scallion Chicken Breast

Preparation

Steaming is the secret to the most deliciously juicy and moist chicken breast. Add ginger and scallions to the HexClad steamer basket to infuse the chicken with flavor while it steams, then blanket it in a warming ginger-scallion sauce spiked with fiery pink peppercorns to serve.

1. Fill the HexClad 8-Quart/7.5 L Hybrid Stock Pot with about two inches of water and bring to a boil over high. 
2. Season chicken with salt and arrange in a single layer in theHexClad Steamer Basket for the 8-Quart Stock Pot. Slice half of the ginger lengthwise into 6 thin slices, reserving the rest of the ginger. Cut two of the scallions crosswise into three inch pieces. Scatter the ginger slices and scallion sections over the top of the chicken. Fit steamer basket into the pot, cover and steam just until an instant read thermometer inserted into the thickest part of the breast reads 165°F/74°C, 15 to 20 minutes. Transfer to a cutting board and let sit for five minutes before slicing. 
3. Meanwhile, peel and finely chop the remaining ginger until you have about 2 Tbsp chopped ginger, and transfer to a heatproof medium bowl. Finely chop the remaining 3 scallions and add to the bowl with the ginger, along with peppercorns and lime zest. Heat oil in the HexClad 1QT/1 L Hybrid Saucepan until shimmering, then pour carefully over the ginger mixture—it will sizzle and foam. Once it stops bubbling, stir in lime juice and rice vinegar and season with salt. 
4. Slice chicken breast and arrange on a platter or plates. Generously spoon warm ginger-scallion sauce over top and serve with rice and vegetables, if desired, and extra sauce alongside.