Coconut-Poached Chicken with Bok Choy and Mushrooms served with a cucumber sesame salad is SO simple, fast and flavorful.
Coconut-Poached Chicken with Bok Choy and Mushrooms
This one-pan cooking method builds a deeply savory, vegetable-packed broth while also keeping the chicken breasts super tender and juicy. Mushrooms, ginger, and coconut milk go a long way in building flavor without taking much time at all. Although the rice or quinoa is optional, I loved adding it to soak up the wonderful broth. The cucumber sesame salad is the perfect fresh side that compliments the whole dish. For more coconut milk recipes, try my Chicken Curry with Coconut Milk and Salmon Coconut Curry with Spinach and Chickpeas.
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 cooks on low heat in a mixture of coconut milk and chicken broth, ensuring they’ll be juicy and delicious. Just make sure not to overcook them. You can check to see if the chicken is done by cutting one in half after it cooks 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 thing, but baby bok choy is smaller and more tender. If you’re using regular bok choy in this recipe, you need to separate the white stalks from the leafy greens because the stalks take longer to cook. You’ll add the white parts at the beginning with the mushrooms and then the greens at the very end. If you use baby bok choy, you can cook the stalks and greens together right before the chicken is done.
How to Make Coconut Chicken
This coconut-simmered chicken may look fancy, but it’s not complicated to make.
- Season the chicken breasts with salt, sear on both sides, and then remove from the pan.
- Cook the mushrooms and bok choy stalks for a couple of minutes, and then cook the ginger, garlic, and pepper for 30 seconds.
- Pour in the coconut milk, chicken broth, and salt, bring to a simmer, and then nestle in the chicken. Reduce the heat to low and cook for ten minutes.
- If the chicken is cooked through, stir in the bok choy greens until they wilt.
More Chicken Breast Recipes You’ll Love:
- Peanut-Braised Chicken Breasts
- Spinach Stuffed Chicken Breasts with Tomato and Feta
- Korean Grilled Chicken Breasts
- Mustard Herb Crusted Chicken Breasts
- Perfect Air Fryer Chicken Breast
Coconut-Poached Chicken with Bok Choy and Mushrooms
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- inch 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, optional for serving
- 1 lime, cut into wedges
Cucumber Sesame Salad:
- 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
Instructions
- Pat the chicken dry all over and season with 1/2 teaspoon kosher salt.
- 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.
- Set a deep lidded skillet or Dutch oven over medium-high heat and add the olive oil.
- 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.
- 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.
- Add the ginger, garlic, and pepper (if using) and cook just until fragrant, 30 seconds or so.
- Add the coconut milk and chicken broth and salt, to taste about 1/2 to 3/4 teaspoon.
- 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.
- A minute or two before it’s done cooking, stir in the bok choy greens and cook just until they wilt.
- 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.
- Finish with a squeeze of lime.
For the cucumbers:
- Cut the cucumber in half lengthwise, then slice 1/4 inch thick.
- Transfer the cucumber to a bowl or colander and toss with the salt. Set aside for 5 to 10 minutes.
- Drain any excess liquid from the cucumbers, then toss with the remaining ingredients and serve.
