Coconut-Poached Chicken with Bok Choy and Mushrooms

Name: Coconut-Poached Chicken with Bok Choy and Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 4 small organic boneless (skinless breasts (6 oz each)); 1 teaspoon Kosher salt; 2 heads baby bok choy or ½ head bok choy (3 cups total); 1 tbsp olive oil; 4- oz package shiitake mushrooms (stemmed); 1- in piece fresh ginger (minced or grated); 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 for serving (optional); 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

14 steps

Prep:10minCook:20min

Coconut-Poached Chicken with Bok Choy and Mushrooms served with a cucumber sesame salad is SO simple, fast and flavorful.

Updated at: Thu, 17 Aug 2023 12:02:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories375.1 kcal (19%)

Total Fat19.4 g (28%)

Carbs9.8 g (4%)

Sugars3.8 g (4%)

Protein41.3 g (83%)

Sodium950 mg (48%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 x 6 ozboneless skinless breasts

small, organic

1 teaspoonkosher salt

2 headsbaby bok choy

or 1/2 head bok choy

1 Tbspolive oil

4 ozshiitake mushrooms

package, stemmed

1 infresh ginger

piece, minced or grated

2cloves garlic

minced

1hot pepper

small, fresh, such as bird’s eye, or 1/2 tsp red pepper flakes, optional

⅔ cupfull fat coconut milk

⅔ cupchicken broth

rice

cooked, or quinoa, for serving, optional

1lime

cut into wedges

Cuculber sesame salad

1cucumber

large, preferably english

½ teaspoonkosher salt

1 ½ teaspoonslime juice

or rice vinegar

1 teaspoonsesame oil

1 teaspoonblack sesame seeds

¼ teaspoonred pepper flakes

Instructions

Step 1

Pat the chicken dry all over and season with 1/2 teaspoon kosher salt.

Step 2

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.

Step 3

Set a deep lidded skillet or Dutch oven over medium-high heat and add the olive oil.

Step 4

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.

Step 5

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.

Step 6

Add the ginger, garlic, and pepper (if using) and cook just until fragrant, 30 seconds or so.

Step 7

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

Step 8

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.

Step 9

A minute or two before it’s done cooking, stir in the bok choy greens and cook just until they wilt.

Step 10

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.

Step 11

Finish with a squeeze of lime.