Ingredients
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4,1
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1,
-
2,1
-
1,1
-
4 - ,1
-
1 - ,
-
2
-
1
-
2/3
-
2/3
-
-
1
-
-
-
Directions
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.,,Im 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 theyll 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.,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.,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
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Steps
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1
Done
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If Youre Using Bok Choy, Roughly Chop It, Keeping the Leafy Greens Separate from the White Stalks If Youre Using Baby Bok Choy, Which Is More Tender, Simply Chop It and Set It Aside |
|
2
Done
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Set a Deep Lidded Skillet or Dutch Oven Over Medium-High Heat and Add the Olive Oil. |
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3
Done
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When Its 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. |
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4
Done
|
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., |
|
5
Done
|
Add the Ginger, Garlic, and Pepper (if Using) and Cook Just Until Fragrant, 30 Seconds or So. |
|
6
Done
|
Add the Coconut Milk and Chicken Broth and Salt, to Taste About 1/2 to 3/4 Teaspoon. |
|
7
Done
|
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 Its Still Pink in the Center, Cover and Keep Cooking For Another Few Minutes. |
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8
Done
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a Minute or Two Before Its Done Cooking, Stir in the Bok Choy Greens and Cook Just Until They Wilt. |
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9
Done
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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. |
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10
Done
|
Cut the Cucumber in Half Lengthwise, Then Slice 1/4 Inch Thick. |
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11
Done
|
Transfer the Cucumber to a Bowl or Colander and Toss With the Salt. Set Aside For 5 to 10 Minutes. |
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12
Done
|
Drain Any Excess Liquid from the Cucumbers, Then Toss With the Remaining Ingredients and Serve. |
