Coconut boiled chicken with choysum and mushroom served with cucumber sesame salad is simple, fast and full of flavor.

Chicken boiled coconut with bok choy and mushrooms

This one-pan method of cooking produces a richly salty broth with a variety of vegetables while keeping the chicken breasts super soft and juicy. Mushrooms, ginger and coconut milk help create the flavor in no time. Even though rice or quinoa is optional, I love adding it for great broth absorbency. The sesame cucumber salad is a perfect fresh piece that adds a highlight to the entire dish. For more coconut milk recipes, try Chicken curry with coconut milk and Salmon coconut curry with spinach and chickpeas.

Boiled chicken breast with lemon coconut milk

I’m usually not a fan of chicken breasts as they can be dry and boring, but they really shine in this coconut chicken recipe. Chicken cook over low heat in a mixture of coconut milk and chicken broth, ensuring they will taste sweet. Just make sure not to overcook them. You can check if the chicken is cooked by cutting it in half about 10 minutes after cooking.

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 softer. If you are using regular choysum in this recipe, you will need to separate the white stalks from the green stalks as the stalks take longer to cook. You will add the white part at the top with the mushrooms and then the green part at the end. If you use young choysum, you can cook the stalks and vegetables together before cooking the chicken.

How to make coconut chicken

This coconut braised chicken dish looks fancy, but the way is not complicated.

  • Season the chicken breast with salt, slice both sides evenly, and remove from the pan.
  • Cook the mushrooms and cabbage stalks for a few minutes, then add ginger, garlic and pepper to cook for 30 seconds.
  • Pour in coconut milk, chicken broth and salt, simmer, and add the chicken. Reduce low heat and cook for 10 minutes.
  • If the chicken is done, add the choysum and stir fry until wilted.

Cucumber salad with sesame seedsChicken boiled coconut with Bok Choy, cucumber and rice.Braised chicken with bok choy and mushrooms

Other chicken breast recipes you’ll love:

Chicken boiled coconut with bok choy and mushrooms

321 Cals 42 Protein twelfth Carb twelfth Fat

Preparation time: ten minute

Cooking time: 20 minute

Total time: 30 minute

Coconut boiled chicken with choysum and mushroom served with cucumber sesame salad is simple, fast and full of flavor.

  • 4 Organic small boneless, skinless breasts (6 oz each)
  • first teaspoon Salt kosher
  • 2 top bok choy or ½ head bok choy, A total of 3 cups
  • first tbsp olive oil
  • 4- oz shiitake mushroom package, trunk
  • first- in pieces of fresh ginger, minced or crushed
  • 2 Clove garlic, chopped
  • first small fresh peppers, such as bird’s eye or ½ teaspoon red pepper (optional)
  • 2/3 the cup Fatty coconut milk
  • 2/3 the cup broth
  • Cooked rice or quinoa for serving, optional
  • first Lime, cut into a wedge shape

Cucumber and sesame salad:

  • first large cucumber, preferably English (about 10 oz)
  • ½ teaspoon kosher salt
  • 1 ½ teaspoon lemon juice or rice vinegar
  • first teaspoon Sesame oil
  • first teaspoon black sesame seeds
  • ¼ teaspoon red pepper
  • Dry the whole chicken and season with 1/2 teaspoon of kosher salt.

  • If you are using choysum, cut it into small pieces, keeping the green leaves separate from the white stem. If you are using softer, younger choysum simply cut it into small pieces and set aside.

  • Place a pan with a deep lid or a Dutch oven over medium high and add olive oil.

  • While still hot, roast the chicken breasts (batches if necessary to avoid clogging the pan) for 1 to 2 minutes on each side, until they start to brown. Put on plate.

  • Put the mushrooms in the pan with the white choysum stalks (if used, you can add the choysum later). Season with 1/4 teaspoon of salt and sauté for 2 to 3 minutes until the vegetables start to brown along the edge.

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

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

  • Bring to a low heat, then put the chicken breast in a pan, reduce low heat and cover. After 10 minutes, check to see if they are done by cutting into a chicken breast; If it’s still pink in the middle, put the lid on and continue cooking for a few more minutes.

  • A minute or two before cooking is finished, add the bok choy and stir fry and cook until they wilt.

  • To serve, slice each chicken breast thinly according to the fiber. Scoop the vegetables and broth into a bowl (with rice or quinoa, if used) and place the chicken on top.

  • Finish with a squeeze of lime.

For cucumbers:

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

  • Transfer the cucumber to a bowl or saute and stir with salt. Allow 5 to 10 minutes.

  • Drain any excess liquid from the cucumbers, then mix with the rest of the ingredients and serve.

Optional rice to serve, add points / ni if ​​used.

Serve: firstbrisket with 1/4 of vegetables, Calories: 321kcal, Carbohydrates: twelfthg, Protein: 42g, Fat: twelfthg, Saturated fat: 2g, Cholesterol: 124.5mg, Sodium: 630mg, Fiber: 2.5g, Street: 4g

Blue Smart Score: 3

Green Smart Score: 6

Purple Smart Score: 3

Key word: Recipes for cooking chicken breast, coconut boiled chicken breast, boiled chicken breast