Coconut-Poached Hen with Bok Choy and Mushrooms

Coconut-poached chicken with bok choy and mushrooms, served with a cucumber and sesame salad, is so easy, quick and tasty.

Coconut Poached Chicken with Bok Choy and Mushrooms

This one-pan cooking method creates a deeply hearty vegetable-filled broth while keeping the chicken breast super tender and juicy. Mushrooms, ginger, and coconut milk go a long way in enhancing the taste without taking too much time. Although the rice or quinoa are optional, I loved adding it to soak up the wonderful broth. The cucumber and sesame salad is the perfect fresh side to compliment the whole dish. For more coconut milk recipes, try my chicken curry with coconut milk and salmon-coconut curry with spinach and chickpeas.

Poached chicken breast with coconut milk and lime

I’m usually not a fan of chicken breasts because they can be dry and bland, but they really shine in this coconut chicken recipe. The chicken will cook over low heat in a mixture of coconut milk and chicken broth to make sure it’s juicy and tasty. Just be careful not to over-cook them. You can check that the chicken is ready by cutting it in half after it has cooked for about ten minutes.

What is the difference between Bok Choy and Baby Bok Choy?

Bok Choy and Baby Bok Choy are basically the same, but Baby Bok Choy is smaller and more delicate. If you are using regular bok choy in this recipe, you will need to separate the white stalks from the leafy greens as the stalks take longer to cook. You will add the white parts at the beginning with the mushrooms and then the green parts at the end. Using baby bok choy allows you to cook the stems and greens together before the chicken is done.

How to Make Coconut Chicken

This coconut cooked chicken may look chic, but it isn’t complicated to prepare.

  • Season the chicken breast with salt, fry on both sides and remove from the pan.
  • Cook the mushrooms and bok choy stalks for a few minutes, then cook the ginger, garlic, and pepper for 30 seconds.
  • Pour in coconut milk, chicken stock and salt, bring to a boil and then nestle in the chicken. Reduce the heat to low and cook for ten minutes.
  • When the chicken is cooked through, stir in the bok choy greens until they wilt.

Cucumber salad with sesame seedsCoconut poached chicken with bok choy, cucumber and rice.Coconut-cooked chicken with bok choy and mushrooms

More Chicken Breast Recipes You’ll Love:

Coconut Poached Chicken with Bok Choy and Mushrooms

321 Cals 42 protein 12th carbohydrates 12th Fats

Preparation time: 10 min

Cooking time: 20th min

Total time: 30th min

Coconut-poached chicken with bok choy and mushrooms, served with a cucumber and sesame salad, is so easy, quick and tasty.

  • 4th small bio boneless, skinless breasts (6 ounces each)
  • 1 teaspoon Kosher salt
  • 2 Heads Baby Bok Choy or ½ Head Bok Choy, A total of 3 cups
  • 1 tablespoon olive oil
  • 4- oz Pack shiitake mushrooms, came from
  • 1- in the Piece of fresh ginger, chopped or grated
  • 2 Cloves garlic, chopped
  • 1 small fresh peppers, like bird’s eye view or ½ teaspoon red pepper flakes (optional)
  • 2/3 Cup Full fat coconut milk
  • 2/3 Cup chicken soup
  • Cooked rice or quinoa for serving, Optional
  • 1 lime, cut into wedges

Cucumber and sesame salad:

  • 1 big cucumber, preferably English (about 10 ounces)
  • ½ teaspoon kosher salt
  • 1 ½ teaspoon Lime juice or rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon black sesame seeds
  • ¼ teaspoon red pepper flakes
  • Pat the chicken dry all over and season with 1/2 teaspoon of kosher salt.

  • If you’re using bok choy, roughly chop it up, keeping the leafy greens separate from the white stems. If you’re using baby bok choy, which is more tender, just chop it up and set it aside.

  • Set a deep-lid pan or Dutch oven on medium-high heat and add the olive oil.

  • When it’s hot, fry the chicken breasts (in batches if necessary so the pan doesn’t get overfilled) for 1 to 2 minutes per side until they begin to brown. Reserve on a plate.

  • Add the mushrooms to the pan along with the white bok choy stems (if used; baby bok choy can be added later). Season with 1/4 teaspoon of salt and stir-fry for 2 to 3 minutes, until the vegetables start to brown around the edges.

  • Add the ginger, garlic, and pepper (if used) and cook for about 30 seconds until fragrant.

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

  • Bring to a boil, then nestle the chicken breast in the pan, set the heat to low and cover. After 10 minutes, check the doneness by cutting into a chicken breast. If it’s still pink in the middle, cover and cook for a few more minutes.

  • Stir in the bok choy greens a minute or two before cooking and cook until wilted.

  • To serve, thinly slice each chicken breast against the grain. Scoop the vegetables and broth in bowls (with rice or quinoa, if used) and place the chicken on top.

  • Finish with a dash of lime.

For the cucumber:

  • Cut the cucumber in half lengthwise, then cut 1/4 inch thick.

  • Transfer the cucumber to a bowl or colander and toss with the salt. Let rest for 5 to 10 minutes.

  • Drain any excess liquid from the cucumbers, toss with the remaining ingredients and serve.

Rice optional for serving, add extra for points / ni if ​​used.

Portion: 1Breast with 1/4 of the vegetables, Calories: 321kcal, Carbohydrates: 12thG, Protein: 42G, Fat: 12thG, Saturated fatty acids: 2G, Cholesterol: 124.5mg, Sodium: 630mg, Fiber: 2.5G, Sugar: 4thG

Blue Smart Points: 3

Green Smart Points: 6th

Purple Smart Points: 3

Keywords: Chicken Breast Recipes, Coconut Poached Chicken Breast, Poached Chicken Breast

Posted April 15, 2021 by Gina

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