Poached coconut chicken with bok choy

Poached coconut chicken with bok choy

Based on 26 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
chicken breasts (boneless, skinless)
200 ml
coconut milk
400 g
bok choy
150 g
rice
225 ml
water
3 stalks
lemongrass
1
chili
1 clove
garlic
20 g
ginger
100 ml
chicken stock
2 tbsp
sesame oil (divided)
2 tbsp
soy sauce (divided)
salt
pepper
cilantro for serving
MetricImperial

Utensils

small saucepan, large saucepan, cutting board, knife, large frying pan, ladle, hand blender

How-To Videos

how-to-prepare-lemongrass

How to prepare lemongrass

how-to-peel-ginger

How to peel ginger

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal732
Protein58 g
Fat44 g
Carb25 g
  • Step 1/5

    Add rice and water to a small saucepan with a pinch of salt. Bring to a boil, then reduce heat to low and let simmer for approx. 20 min. until cooked through. Set aside and keep warm.
    • 150 g rice
    • 225 ml water
    • salt
    • small saucepan

    Add rice and water to a small saucepan with a pinch of salt. Bring to a boil, then reduce heat to low and let simmer for approx. 20 min. until cooked through. Set aside and keep warm.

  • Step 2/5

    Butterfly chicken breast and set aside. Prepare lemongrass by trimming ends and removing outer layers. Cut into small rings. Halve chili and remove seeds, then chop. Mince garlic. Peel and finely slice ginger. Add lemongrass, chili, garlic, ginger, and chicken stock to a large saucepan and bring to a boil. Add coconut milk, some sesame oil, and soy sauce. Season with salt and pepper.
    • 2 chicken breast
    • 3 stalks lemongrass
    • 1 chili
    • 1 clove garlic
    • 20 g ginger
    • 100 ml chicken stock
    • 200 ml coconut milk
    • 1 tbsp sesame oil
    • 1 tbsp soy sauce
    • salt
    • pepper
    • large saucepan
    • cutting board
    • knife

    Butterfly chicken breast and set aside. Prepare lemongrass by trimming ends and removing outer layers. Cut into small rings. Halve chili and remove seeds, then chop. Mince garlic. Peel and finely slice ginger. Add lemongrass, chili, garlic, ginger, and chicken stock to a large saucepan and bring to a boil. Add coconut milk, some sesame oil, and soy sauce. Season with salt and pepper.

  • Step 3/5

    Reduce heat to medium, then add chicken breasts to saucepan and let simmer for approx. 5 min.

    Reduce heat to medium, then add chicken breasts to saucepan and let simmer for approx. 5 min.

  • Step 4/5

    Trim ends of bok choy, then halve. Heat sesame oil in large frying pan over medium-high heat. Sear bok choy for approx. 4 min. Add soy sauce and a ladle of poaching liquid from saucepan and let stew.
    • 400 g bok choy
    • 1 tbsp sesame oil
    • 1 tbsp soy sauce
    • large frying pan
    • cutting board
    • knife
    • ladle

    Trim ends of bok choy, then halve. Heat sesame oil in large frying pan over medium-high heat. Sear bok choy for approx. 4 min. Add soy sauce and a ladle of poaching liquid from saucepan and let stew.

  • Step 5/5

    Right before serving, foam sauce with a hand blender. Serve chicken breasts with rice, bok choy, and sauce. Garnish with cilantro. Enjoy!
    • cilantro for serving
    • hand blender

    Right before serving, foam sauce with a hand blender. Serve chicken breasts with rice, bok choy, and sauce. Garnish with cilantro. Enjoy!

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