Coconut-Poached Chicken with Bok Choy and Mushrooms served with a cucumber sesame salad is SO basic, quick and tasty.

Coconut-Poached Chicken with Bok Choy, cucumbers and rice.
Coconut-Poached Chicken with Bok Choy and Mushrooms

This one-pan cooking technique constructs a deeply tasty, vegetable-packed broth while likewise keeping the chicken breasts incredibly tender and juicy. Mushrooms, ginger, and coconut milk go a long method structure taste without taking much time at all. Although the rice or quinoa is optional, I enjoyed including it to absorb the terrific broth. The cucumber sesame salad is the ideal fresh side that compliments the entire meal. For more coconut milk dishes, attempt my Chicken Curry with Coconut Milk and Salmon Coconut Curry with Spinach and Chickpeas.

Poached Chicken Breasts with coconut milk and lime

I’m normally not a fan of chicken breasts due to the fact that they can be dry and uninteresting, however they actually shine in this coconut chicken dish. The chicken cooks on low heat in a mix of coconut milk and chicken broth, guaranteeing they’ll be juicy and tasty. Simply make certain not to overcook them. You can examine to see if the chicken is done by cutting one in half after it cooks for about 10 minutes.

What is the distinction in between bok choy and infant bok choy?

Bok choy and infant bok choy are generally the exact same thing, however infant bok choy is smaller sized and more tender. If you’re utilizing routine bok choy in this dish, you require to separate the white stalks from the leafy greens due to the fact that the stalks take longer to prepare. You’ll include the white parts at the start with the mushrooms and after that the greens at the very end. If you utilize infant bok choy, you can prepare the stalks and greens together right prior to the chicken is done.

How to Make Coconut Chicken

This coconut-simmered chicken might look expensive, however it’s not made complex to make.

  • Season the chicken breasts with salt, burn on both sides, and after that get rid of from the pan.
  • Prepare the mushrooms and bok choy stalks for a number of minutes, and after that prepare the ginger, garlic, and pepper for 30 seconds.
  • Pour in the coconut milk, chicken broth, and salt, give a simmer, and after that nestle in the chicken. Lower the heat to low and cook for 10 minutes.
  • If the chicken is prepared through, stir in the bok choy greens up until they wilt.

cucumber salad with sesame seedsCoconut-Poached Chicken with Bok Choy, cucumbers and rice.Coconut-Simmered Chicken with Bok Choy and Mushrooms

More Chicken Breast Dishes You’ll Love:

Coconut-Poached Chicken with Bok Choy and Mushrooms

321 Cals 42 Protein 12 Carbohydrates 12 Fats

Preparation Time: 10 minutes

Prepare Time: 20 minutes

Overall Time: 30 minutes

Coconut-Poached Chicken with Bok Choy and Mushrooms served with a cucumber sesame salad is SO basic, quick and tasty.

  • 4 little natural boneless, skinless breasts (6 oz each)
  • 1 teaspoon Kosher salt
  • 2 heads infant bok choy or ½ head bok choy, 3 cups overall
  • 1 tablespoon olive oil
  • 4- oz plan shiitake mushrooms, stemmed
  • 1- in piece fresh ginger, minced or grated
  • 2 cloves garlic, minced
  • 1 little fresh hot pepper, such as bird’s eye or ½ tsp red pepper flakes (optional)
  • 2/3 cup complete fat coconut milk
  • 2/3 cup chicken broth
  • Cooked rice or quinoa for serving, optional
  • 1 lime, cut into wedges

Cucumber Sesame Salad:

  • 1 big cucumber, ideally English (about 10 oz)
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons lime juice or rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon black sesame seeds
  • ¼ teaspoon red pepper flakes
  • Pat the chicken dry all over and season with 1/2 teaspoon kosher salt.

  • If you’re utilizing bok choy, approximately slice it, keeping the leafy greens different from the white stalks. If you’re utilizing infant bok choy, which is more tender, merely slice it and set it aside.

  • Set a deep lidded frying pan or Dutch oven over medium-high heat and include the olive oil.

  • When it’s hot, burn the chicken breasts (in batches if required to avoid crowding the pan) for 1 to 2 minutes per side, simply up until they begin to brown. Reserve on a plate.

  • Include the mushrooms to the pan along with the white bok choy stalks (if utilizing; infant bok choy can be included later on). Season with 1/4 teaspoon salt and stir-fry for 2 to 3 minutes, up until the veggies are beginning to brown along the edges.

  • Include the ginger, garlic, and pepper (if utilizing) and prepare simply up until aromatic, 30 seconds approximately.

  • Include the coconut milk and chicken broth and salt, to taste about 1/2 to 3/4 teaspoon.

  • Give a simmer, then nestle the chicken breasts inside the pan, reduce the heat to low, and cover. After 10 minutes, look for doneness by cutting into one chicken breast; if it’s still pink in the center, cover and keep cooking for another couple of minutes.

  • A minute or more prior to it’s done cooking, stir in the bok choy greens and prepare simply up until they wilt.

  • To serve, slice each chicken breast very finely versus the grain. Ladle the veggies and broth into bowls (with rice or quinoa, if utilizing) and set up the chicken on top.

  • End Up with a capture of lime.

For the cucumbers:

  • Cut the cucumber in half lengthwise, then slice 1/4 inch thick.

  • Transfer the cucumber to a bowl or colander and toss with the salt. Reserve for 5 to 10 minutes.

  • Drain pipes any excess liquid from the cucumbers, then toss with the staying components and serve.

Rice optional for serving, include additional for points/n.i. if utilizing.

Serving: 1breast with 1/4 of the veggies, Calories: 321kcal, Carbohydrates: 12g, Protein: 42g, Fat: 12g, Hydrogenated Fat: 2g, Cholesterol: 124.5mg, Salt: 630mg, Fiber: 2.5g, Sugar: 4g

Blue Smart Points: 3

Green Smart Points: 6

Purple Smart Points: 3

Keywords: chicken breast dishes, coconut poached chicken breast, poached chicken breast