Coconut-Poached Chicken with Bok Choy and Mushrooms
User Reviews
4.5
120 reviews
Excellent
Coconut-Poached Chicken with Bok Choy and Mushrooms
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Coconut-Poached Chicken with Bok Choy and Mushrooms served with a cucumber sesame salad is SO simple, fast and flavorful.
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Ingredients
- 4 small organic boneless (skinless breasts (6 oz each))
- 1 large cucumber (preferably English (about 10 oz))
- 1 teaspoon kosher salt
- ½ teaspoon kosher salt
- 2 heads baby bok choy or ½ head bok choy (3 cups total)
- 1 ½ teaspoons lime juice or rice vinegar
- 1 tbsp olive oil
- 1 teaspoon sesame oil
- 4 oz package shiitake mushrooms (stemmed)
- 1 teaspoon black sesame seeds
- 1- inch piece fresh ginger (minced or grated)
- ¼ teaspoon red pepper flakes
- 2 cloves garlic (minced)
- 1 small fresh hot pepper (such as bird’s eye or ½ tsp red pepper flakes (optional))
- 2/3 cup full fat coconut milk
- 2/3 cup chicken broth
- cooked rice (or quinoa, optional for serving)
- 1 lime (cut into wedges)
Instructions
- Pat the chicken dry all over and season with 1/2 teaspoon kosher salt.
- Cut the cucumber in half lengthwise, then slice 1/4 inch thick.
- If you’re using bok choy, roughly chop it, keeping the leafy greens separate from the white stalks. If you’re using baby bok choy, which is more tender, simply chop it and set it aside.
- Transfer the cucumber to a bowl or colander and toss with the salt. Set aside for 5 to 10 minutes.
- Set a deep lidded skillet or Dutch oven over medium-high heat and add the olive oil.
- Drain any excess liquid from the cucumbers, then toss with the remaining ingredients and serve.
- When it’s hot, sear the chicken breasts (in batches if needed to keep from crowding the pan) for 1 to 2 minutes per side, just until they start to brown. Reserve on a plate.
- Add the mushrooms to the pan along with the white bok choy stalks (if using; baby bok choy can be added later). Season with 1/4 teaspoon salt and stir-fry for 2 to 3 minutes, until the vegetables are starting to brown along the edges.
- Add the ginger, garlic, and pepper (if using) and cook just until fragrant, 30 seconds or so.
- Add the coconut milk and chicken broth and salt, to taste about 1/2 to 3/4 teaspoon.
- Bring to a simmer, then nestle the chicken breasts inside the pan, decrease the heat to low, and cover. After 10 minutes, check for doneness by cutting into one chicken breast; if it’s still pink in the center, cover and keep cooking for another few minutes.
- A minute or two before it’s done cooking, stir in the bok choy greens and cook just until they wilt.
- To serve, slice each chicken breast thinly against the grain. Ladle the veggies and broth into bowls (with rice or quinoa, if using) and arrange the chicken on top.
- Finish with a squeeze of lime.
Notes
- Rice optional for serving, add extra for points/n.i. if using.
Nutrition Information
Show Details
Serving
1breast with 1/4 of the vegetables
Calories
321kcal
(16%)
Carbohydrates
12g
(4%)
Protein
42g
(84%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
124.5mg
(42%)
Sodium
630mg
(26%)
Fiber
2.5g
(10%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1breast with 1/4 of the vegetables | |
| Calories | 321kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 42g | 84% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 124.5mg | 42% |
| Sodium | 630mg | 26% |
| Fiber | 2.5g | 10% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
120 reviews
Excellent
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