Step 1

If the chicken breasts are thicker than 3/4 inch, pound them with a meat mallet, rolling pin or cast-iron skillet to an even 3/4-inch thickness between two pieces of plastic wrap (see Notes).

Step 2

In a medium (4-quart) pot over medium heat, combine the water, soy sauce, sugar, salt, peppercorns and garlic. Add the chicken breasts, and heat, stirring occasionally to minimize hot spots, until you see slight turbulence on the surface of the water, with an occasional bubble breaking the surface (the water should register between 175 and 180 degrees on an instant-read thermometer). Cover with a lid, remove from the heat and let sit for about 20 minutes, or until the center of the meat registers 165 degrees on an instant-read thermometer and the interior appears opaque and cooked through.

Step 3

Remove the chicken from the poaching liquid. (Reserve the liquid for another use, if desired; see Notes.) Transfer to a bowl, cover with a plate and let sit for 5 minutes before slicing and serving. You can also refrigerate the chicken until ready to serve.