Boiled Chicken With Coconut With Bok Choy And Mushrooms


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Boiled coconut chicken with bok choy and mushrooms served with cucumber and sesame salad is very simple, fast and delicious.

Boiled Chicken With Coconut With Bok Choy, Cucumber And Rice.
Boiled Chicken With Coconut With Bok Choy And Mushrooms

This one-skillet cooking method makes delicious, hearty gravy while keeping the chicken breasts super soft and juicy. Mushrooms, ginger, and coconut milk go a long way in building flavor without spending much time at all. Although rice or quinoa is optional, I loved adding it to soak up the great broth. Cucumber and sesame salad is the perfect fresh side that compliments the entire dish. For more coconut milk recipes, try my own Chicken curry with coconut milk And the Salmon And Coconut Curry With Spinach And Hummus.

Boiled chicken breast with coconut milk and lemon

I’m usually not a fan of chicken breasts because they can be dry and boring, but they really shine in this coconut chicken recipe. The chicken is simmered in a mixture of coconut milk and chicken broth, ensuring that it will be delicious and delicious. Just make sure not to overcook it. You can check to see if the chicken is cooked by cutting the chicken in half after it has cooked for about ten minutes.

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

Bok choy and baby bok choy are basically the same thing, but bok choy is smaller and more gentle. If you are using regular bok choy in this recipe, you need to separate the white stems from the leafy greens because the stems take longer to cook. You will add the white portions at the beginning with mushrooms and then the greens at the end. If you are using baby bok choy, you can cook the stems and vegetables together just before the chicken is done.

How to make coconut chicken

This coconut cooked chicken may sound great, but it’s not complicated to make.

  • Season the chicken breasts with salt, turn them on both sides, then remove them from the skillet.
  • Cook the mushrooms and the stems of the bok choy for a few minutes, then cook the ginger, garlic and pepper for 30 seconds.
  • Pour coconut milk, chicken broth, salt, simmer, and spread over the chicken. Reduce the heat to a low setting and let it cook for ten minutes.
  • If the chicken is cooked well, stir the green bok choy until tender.

Cucumber salad with sesame seedsBoiled Chicken With Coconut With Bok Choy, Cucumber And Rice.Coconut Fried Chicken With Bok Choy And Mushrooms

More chicken breast recipes you’ll love:

Boiled Chicken With Coconut With Bok Choy And Mushrooms

321 Callus 42 protein 12 Carbohydrates 12 Fats

Preparation time: 10 Accurate

Cooking time: 20 Accurate

Total time: 30 Accurate

Boiled coconut chicken with bok choy and mushrooms served with cucumber and sesame salad is very simple, fast and delicious.

  • 4 Small organic bonelessAnd the Breasts without skin (6 ounces each)
  • 1 small spoon Kosher salt
  • 2 Baby Bok Choy or ½ Head Bok ChoyAnd the 3 cups in total
  • 1 Tablespoon olive oil
  • 4- ounce Shiitake Mushroom PackageAnd the Stems
  • 1- at A piece of fresh gingerAnd the Chopped or grated
  • 2 pink garlicAnd the minced
  • 1 Small fresh hot pepperAnd the Like a bird’s eye or a teaspoon of red pepper flakes (optional)
  • 2/3 cup Full cream coconut milk
  • 2/3 cup Chicken broth
  • Cooked rice or quinoa to serveAnd the my choice
  • 1 GearAnd the Cut into wedges

Cucumber and sesame salad:

  • 1 Great choiceAnd the Preferably English (about 10 oz)
  • ½ small spoon Kosher salt
  • 1 ½ Small spoons Lemon juice or rice vinegar
  • 1 small spoon Sesame oil
  • 1 small spoon Black sesame seeds
  • ¼ small spoon Red pepper flakes
  • Dry the chicken completely and leave it with half a teaspoon of kosher salt.

  • If you are using Chinese cabbage, cut it roughly, keeping the leafy greens separate from the white stems. If you are using small cabbage, which is more tender, simply chop it and set it aside.

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

  • When the weather is hot, grill the chicken breasts (in batches if needed to prevent overcrowding of the skillet) for one to two minutes per side, until they begin to turn brown. Back up on a plate.

  • Add mushrooms to the skillet along with white bok choy stalks (if using, baby bok choy can be added later). Season with a quarter of a teaspoon of salt and stir for 2 to 3 minutes, until the vegetables begin to turn brown along the edges.

  • Add ginger, garlic, and pepper (if you use) and cook until fragrant for 30 seconds or so.

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

  • Bring to a low boil, then place the chicken breasts in the pan, reduce the heat to a low temperature, and cover. After 10 minutes, check the maturity of the chicken by cutting it into one chicken breast; If it is still pink in the center, cover it and continue cooking for a few more minutes.

  • A minute or two before maturing, add bok choy leaves and cook until wilted.

  • To serve, cut each chicken breast into thin slices with the direction of the grains. Put the vegetables and broth in bowls (with rice or quinoa, if you use) and arrange the chicken on top.

  • We finish with a squeeze of lime.

For option:

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

  • Transfer the cucumbers to a bowl or colander and stir with the salt. Leave it aside for 5 to 10 minutes.

  • Strain any excess cucumber liquids, then stir with the rest of the ingredients and serve.

Rice is optional to serve, add more for points / ni if ​​using.

service: 1Breast with a quarter of vegetablesAnd the Calories: 321CaloriesAnd the Carbohydrates: 12GAnd the protein: 42GAnd the Fat: 12GAnd the Saturated fat: 2GAnd the Cholesterol: 124.5MgAnd the sodium: 630MgAnd the the basic: 2.5GAnd the sugar: 4G

Blue Smart Points: 3

Green Smart Points: 6

Purple Smart Dots: 3

Key words: Chicken breast recipes, boiled chicken breast with coconut, boiled chicken breast


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