Coconut-Poached Chicken with Bok Choy and Mushrooms
User Reviews
4.5
Coconut-Poached Chicken with Bok Choy and Mushrooms
Description
This recipe begins by patting the chicken breasts dry, seasoning with salt, and quickly searing them in a hot skillet to develop color. Shiitake mushrooms and bok choy stalks are then stir-fried briefly before adding coconut milk and chicken broth for poaching. The gentle simmer poaches the chicken to tenderness while infusing it with coconut's subtle sweetness. The addition of garlic, ginger, and red pepper flakes adds layers of flavor and mild spiciness.
The bok choy leaves or baby bok choy are added later to keep their texture bright and tender. The dish is finished with drizzle of sesame and olive oils plus fresh lime juice to brighten. It is commonly served with rice or quinoa to absorb the flavorful broth.
Using fresh ginger and garlic enhances the aromatic profile. Additional cucumber slices tossed with salt create a refreshing side. The recipe balances creamy coconut richness with fresh vegetables and lightly spiced chicken for a nuanced, wholesome meal.
Ingredients
- 4 small organic boneless (skinless breasts (6 oz each))
- 1 cucumber preferably English (about 10 oz, large
- 1 teaspoon kosher salt
- ½ teaspoon kosher salt
- 2 heads bok choy 3 cups total, or baby bok choy
- 1 ½ teaspoons lime juice or rice vinegar
- 1 tbsp olive oil
- 1 teaspoon sesame oil
- 4 oz shiitake mushroom stemmed, package
- 1 teaspoon black sesame seeds
- 1- inch piece ginger minced or grated, fresh
- ¼ teaspoon red pepper flakes
- 2 cloves garlic (minced)
- 1 small hot pepper such as bird’s eye or ½ tsp red pepper flakes (optional, fresh
- 2/3 cup coconut milk full fat
- 2/3 cup chicken broth
- rice or quinoa, optional for serving, cooked
- 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 or quinoa are optional but recommended to serve with this dish to soak up the flavorful broth.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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