Ah, coconut! The tropical wonder that turns any dish into a mini-vacation. This Coconut Poached Chicken recipe is like that time I found a sand dollar on the beach – unexpected and delightful.
Imagine tender chicken, lounging in a creamy coconut bath, with bok choy and mushrooms adding earthy whispers. It’s not just a meal; it’s a cozy retreat for your taste buds!
Steps
- Pat the chicken breasts dry and season them with salt. Heat olive oil in a deep skillet over medium-high heat, then sear the chicken for 1 to 2 minutes on each side until just browned. Transfer the chicken to a plate and set aside.
- Add the mushrooms and white bok choy stalks to the same pan, seasoning with a bit more salt. Stir-fry these vegetables for 2 to 3 minutes until they begin to brown at the edges.
- Stir in the ginger, garlic, and optional pepper, cooking for about 30 seconds until fragrant. Pour in the coconut milk and chicken broth, adding salt to taste, then bring the mixture to a simmer.
- Place the chicken back in the pan, reduce the heat to low, and cover the skillet. Cook for about 10 minutes, checking doneness by slicing into one chicken breast; cook longer if needed.
- A couple of minutes before the chicken is fully cooked, stir in the bok choy greens and cook until they are wilted. Slice the chicken thinly, serve over the vegetables and broth, and finish with a squeeze of lime.
- For the cucumber salad, slice the cucumber and toss with salt, letting it sit for 5 to 10 minutes. Drain excess liquid, then mix the cucumber with lime juice, sesame oil, sesame seeds, and pepper flakes before serving.
Ingredients
- 4 small organic boneless, skinless chicken breasts (6 oz each)
- 1 teaspoon kosher salt
- 2 heads baby bok choy or ½ head bok choy, approximately 3 cups total
- 1 tablespoon olive oil
- 4 oz package shiitake mushrooms, stems removed
- 1-inch piece fresh ginger, minced or grated
- 2 cloves garlic, minced
- 1 small fresh hot pepper, like bird’s eye, or ½ teaspoon 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
- 1 large cucumber, preferably 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
Nutritional Values
Calories: 1284 kcal | Carbohydrates: 48 g | Protein: 168 g | Fat: 48 g | Saturated Fat: 8 g | Cholesterol: 498 mg | Sodium: 2520 mg | Fiber: 10 g | Sugar: 16 g
FAQ
- What is the difference between bok choy and baby bok choy?
- Bok choy and baby bok choy are essentially the same vegetable, but baby bok choy is smaller and more tender. When using regular bok choy, separate the white stalks from the leafy greens, as the stalks take longer to cook. With baby bok choy, you can cook the stalks and greens together.
- How do I ensure the chicken breasts stay juicy in this recipe?
- To keep the chicken breasts juicy, cook them on low heat in a mixture of coconut milk and chicken broth. Be careful not to overcook them; check for doneness by cutting into one breast after about ten minutes of cooking.
- Can I use other vegetables in this recipe?
- Yes, you can experiment with other vegetables. While the recipe uses mushrooms and bok choy, feel free to try other vegetables that cook quickly, such as bell peppers or snap peas.
- Is it necessary to serve this dish with rice or quinoa?
- Serving with rice or quinoa is optional, but they are great for soaking up the flavorful broth. If you choose to serve it with rice or quinoa, you may want to prepare a little extra to enjoy the full experience.
- Can I make this dish spicy?
- Yes, you can add spice by including a small fresh hot pepper, such as bird’s eye chili, or by using red pepper flakes. Adjust the amount to suit your taste preference.
Tips
- Avoid Overcooking the Chicken: To ensure the chicken breasts remain juicy, cook them on low heat in the coconut milk and chicken broth mixture. Check for doneness by cutting into one breast after about ten minutes.
- Bok Choy Preparation: If using regular bok choy, separate the white stalks from the leafy greens, as the stalks take longer to cook. Start cooking the stalks with the mushrooms, and add the leafy greens just before the chicken finishes cooking. For baby bok choy, you can cook both parts together later in the process.
- Enhance Flavor with Fresh Ginger and Garlic: Adding minced or grated fresh ginger and garlic to the dish enhances the overall flavor. Sauté these ingredients briefly with the mushrooms and bok choy stalks to release their aroma before adding the liquids.
- Serve with Lime for Brightness: Squeeze fresh lime over the finished dish before serving to add a bright, zesty flavor that complements the richness of the coconut milk broth.
Equipment
- Poached Chicken with Bok Choy and Mushrooms recipe, you might need the following main equipment that you could find on Amazon, especially if you don’t already have them at home:
- Deep Lidded Skillet or Dutch Oven – Essential for searing the chicken and simmering the dish.
- Grater or Microplane – Useful for grating the fresh ginger.
- Sharp Chef’s Knife – Important for chopping vegetables and cutting the chicken.
- Cutting Board – Needed for preparing the ingredients like vegetables and chicken.
- Tongs – Helpful for handling and turning the chicken breasts while searing.
- Measuring Cups and Spoons – Necessary for accurately measuring ingredients like coconut milk and spices.
