By Eileen Latimore
Coconut & Lemongrass Poached Chicken
1 step
Prep:10minCook:20min
Updated at: Thu, 17 Aug 2023 09:47:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
31
Low
Glycemic Load
2
Low
Nutrition per serving
Calories389.5 kcal (19%)
Total Fat21.8 g (31%)
Carbs6 g (2%)
Sugars0.6 g (1%)
Protein43.1 g (86%)
Sodium813.7 mg (41%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
14 ouncecan coconut milk
3 stalksfresh lemon grass
trimmed to the bottom 6 inches and bruised
3serrano chilies
halved, stemmed, seeded and minced
1serrano chili
kosher salt
ground black pepper
2 poundsboneless skinless chicken breasts
pounded 1/2 inch thick
2 tablespoonsfish sauce
1 teaspoonlime zest
grated
3 tablespoonslime juice
fresh cilantro
Chopped, OR thinly sliced scallions
Instructions
Step 1
Set aside 1 tablespoon of coconut milk. In a 12-inch skillet, simmer 2 cups water, the remaining coconut milk, lemon grass, halved chilies and 1 tablespoon salt. Add the chicken, cover and cook at a bare simmer until the chicken is opaque throughout, about 18 minutes; flip the breasts once halfway through. Transfer the chicken to a platter. Strain 3 tablespoons poaching liquid into the reserved coconut milk, then stir in the minced chili, fish sauce and lime juice and zest; season with salt and pepper. Slice and serve the chicken with the sauce.
