Coconut Poached Chicken with Bok Choy and Mushrooms

The Coconut Poached Chicken with Bok Choy and Mushrooms is a dish that warms the soul and fills the home with an inviting aroma. I remember the first time I made it on a rainy day, seeking comfort in the kitchen. As I simmered the chicken in creamy coconut milk, I could already imagine gathering around the table with my loved ones, sharing laughter and hearty conversations. The vibrant greens of bok choy and the earthy flavor of mushrooms made the dish not just delicious, but a feast for the eyes too. Each bite transports you to a tropical paradise, reminding you that cooking can be a joyous escape. This dish is perfect for any occasion—be it a casual family dinner or an impressive gathering with friends.

Everything You Need for Coconut Poached Chicken with Bok Choy and Mushrooms

Cooking is an art, and the ingredients are your palette. For the Coconut Poached Chicken with Bok Choy and Mushrooms, each ingredient plays a crucial role in creating a symphony of flavors. The star players like chicken, bok choy, and shiitake mushrooms come together beautifully, making each bite a delicious experience.

• 4 small organic boneless, skinless breasts (6 oz each) – Tender and juicy, these chicken breasts are the foundation of the dish, soaking up flavors from the broth and spices.
• 1 teaspoon Kosher salt – Enhances the natural flavors of the chicken and vegetables, bringing balance to the dish.
• 2 heads baby bok choy or ½ head bok choy, 3 cups total – Adds a fresh crunch; the leafy greens are delicate and pair well with the rich broth.
• 1 tbsp olive oil – Used for sautéing the vegetables, contributing healthy fats and flavor.
• 4 oz package shiitake mushrooms, stemmed – Earthy and umami-rich, these mushrooms deepen the flavor profile of the dish.
• 1-inch piece fresh ginger, minced or grated – Adds a warm zing that elevates the overall taste.
• 2 cloves garlic, minced – A staple in many dishes, the garlic provides aromatic depth.
• 1 small fresh hot pepper, such as bird’s eye or ½ tsp red pepper flakes (optional) – Gives a spicy kick; adjust according to your heat preference.
• 2/3 cup full fat coconut milk – Creamy and luscious, it forms the base of the broth, lending a tropical flavor.
• 2/3 cup chicken broth – Enhances the savory depth of the sauce, making it comforting and soul-warming.
• Cooked rice or quinoa, optional for serving – Complements the dish perfectly, soaking up the delicious broth.
• 1 lime, cut into wedges – A squeeze of lime adds brightness and acidity, balancing the richness.
• 1 large cucumber, preferably English (about 10 oz) – A refreshing side that brings crunch and coolness against the warm chicken.
• ½ teaspoon kosher salt – Used in the cucumber salad to enhance flavors.
• 1 ½ teaspoons lime juice or rice vinegar – Provides acidity and flavor to the cucumber salad.
• 1 teaspoon sesame oil – A hint of nuttiness that adds complexity to the dish.
• 1 teaspoon black sesame seeds – For garnish, they add a touch of elegance and crunch.
• ¼ teaspoon red pepper flakes – Optional for those who enjoy a spicy finish.

How to Assemble Coconut Poached Chicken with Bok Choy and Mushrooms

Assembling the Coconut Poached Chicken with Bok Choy and Mushrooms is a delightful experience. Each step brings you closer to a comforting meal that’s full of flavor. Let’s dive into the process!

1. Pat the chicken dry all over and season with ½ teaspoon Kosher salt. This helps to bring out the natural flavors of the meat, ensuring it’s both juicy and tasty.
2. 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. The difference in texture will create a lovely contrast when cooked.
3. Set a deep lidded skillet or Dutch oven over medium-high heat and add the olive oil. Let it heat up until shimmering, which will help sear the chicken nicely.
4. 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. This browning adds flavor and texture, creating a delicious crust. Reserve the chicken on a plate.
5. Add the shiitake mushrooms to the pan along with the white bok choy stalks (if using; baby bok choy can be added later). Season with ¼ teaspoon salt and stir-fry for 2 to 3 minutes, until the vegetables are starting to brown along the edges. This step infuses the mushrooms with flavor and enhances their texture.
6. Add the ginger, garlic, and pepper (if using) and cook just until fragrant, about 30 seconds. The aroma at this point is heavenly!
7. Add the coconut milk and chicken broth, along with salt to taste (about ½ to ¾ teaspoon). Stir well to combine, allowing the flavors to meld together.
8. Bring to a simmer, then nestle the chicken breasts inside the pan. Decrease the heat to low and cover. Let it cook gently, checking after 10 minutes for doneness. If the chicken is still pink, cover and keep cooking for another few minutes.
9. A minute or two before it’s done cooking, stir in the bok choy greens and cook just until they wilt. This keeps the greens vibrant and fresh.
10. To serve, slice each chicken breast thinly against the grain. Ladle the veggies and broth into bowls, adding cooked rice or quinoa if using, and arrange the chicken on top. Finish with a squeeze of lime for brightness.
11. Cut the cucumber in half lengthwise, then slice ¼ inch thick. This adds a refreshing crunch to the dish.
12. Transfer the cucumber to a bowl or colander and toss with the salt. Set aside for 5 to 10 minutes to draw out excess moisture.
13. Drain any excess liquid from the cucumbers, then toss with the remaining ingredients and serve as a fresh side.

Ways to Customize

Customizing the Coconut Poached Chicken with Bok Choy and Mushrooms can make it a unique experience each time you prepare it. Here are some tips to consider:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the chicken.
• Freezing: You can freeze this dish for up to 3 months. Just make sure to store it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Pairing: This dish pairs wonderfully with jasmine rice or quinoa, offering a delightful base for the flavorful broth.
• Vegetarian Option: For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
• Extra Spice: Add more red pepper flakes for a spicier kick if you enjoy heat in your dishes.
• Herb Infusion: Throw in some fresher herbs such as basil or cilantro for an aromatic twist.

What Complements This Coconut Poached Chicken with Bok Choy and Mushrooms

When serving the Coconut Poached Chicken with Bok Choy and Mushrooms, consider these delightful accompaniments:

• Steamed Jasmine Rice: A fluffy bed of jasmine rice absorbs the rich coconut broth beautifully.
• Quinoa Salad: A fresh quinoa salad with diced vegetables makes for a healthy side option.
• Cucumber Salad: The refreshing taste of cucumber salad complements the rich flavors of the dish.
• Light Appetizer: Start with a light appetizer like spring rolls for a balanced meal.
• Occasions: This dish is perfect for cozy family dinners or even special occasions with friends.
• Seasonal Pairings: Enjoy it during the cooler months when a comforting dish is especially inviting.

FAQ

Conclusion

The Coconut Poached Chicken with Bok Choy and Mushrooms truly stands out with its vibrant flavors and comforting textures. It’s a dish that brings everyone together, offering warmth in every bite. I encourage you to try making this recipe; it’s sure to become a favorite in your home, just as it has in mine. Happy cooking!

Coconut Poached Chicken with Bok Choy and Mushrooms

The ultimate comfort food, Coconut Poached Chicken with Bok Choy and Mushrooms combines creamy coconut, tender chicken, and fresh vegetables for an easy weeknight dinner. This dish is a celebration of flavors that will make you want to gather loved ones around the table. Don’t miss out on trying it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 small organic boneless, skinless breasts
• 1 teaspoon Kosher salt
• 2 heads baby bok choy or ½ head bok choy, 3 cups total
• 1 tablespoon 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
• 1 cup Cooked rice or quinoa, optional for serving
• 1 lime cut into wedges
• 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

Equipment

• Saucepan
• Skillet
• Grater
• Wooden Spoon
• Chef's Knife
• Oven
• Frying Pan

Method

 

1. Pat the chicken dry all over and season with ½ teaspoon Kosher salt.
2. 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.
3. Set a deep lidded skillet or Dutch oven over medium-high heat and add the olive oil.
4. 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.
5. Add the shiitake mushrooms to the pan along with the white bok choy stalks (if using; baby bok choy can be added later). Season with ¼ teaspoon salt and stir-fry for 2 to 3 minutes, until the vegetables are starting to brown along the edges.
6. Add the ginger, garlic, and pepper (if using) and cook just until fragrant, about 30 seconds.
7. Add the coconut milk and chicken broth, along with salt to taste (about ½ to ¾ teaspoon). Stir well to combine.
8. Bring to a simmer, then nestle the chicken breasts inside the pan. Decrease the heat to low and cover.
9. 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.
10. A minute or two before it’s done cooking, stir in the bok choy greens and cook just until they wilt.
11. 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.
12. Finish with a squeeze of lime.
13. Cut the cucumber in half lengthwise, then slice ¼ inch thick.
14. Transfer the cucumber to a bowl or colander and toss with the salt. Set aside for 5 to 10 minutes.
15. Drain any excess liquid from the cucumbers, then toss with the remaining ingredients and serve.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the chicken.
• Tip 2: You can freeze this dish for up to 3 months. Just make sure to store it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Tip 3: This dish pairs wonderfully with jasmine rice or quinoa, offering a delightful base for the flavorful broth.
• Tip 4: For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
• Tip 5: Add more red pepper flakes for a spicier kick if you enjoy heat in your dishes.

Previous PostCrispy Honey Chicken

Next Post Creamy Chicken Orzo

Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.