Coconut-Poached Chicken with Bok Choy and Mushrooms

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 tsp or 6g

• Baby Bok Choy

  Melissa's

  2 head or 340g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ⅔ cup or 151g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅔ cup or 160g

• Limes

  Raw

  1 fruit or 67g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Salt

  Table

  ½ tsp or 3g

• Lime juice

  Raw

  1 ½ tsp or 8g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Pat the chicken dry and season with 1 tsp salt.
2. Roughly chop the baby bok choy and set aside.
3. Heat a deep skillet or Dutch oven over medium-high heat and add olive oil.
4. Sear the chicken breasts for 1 to 2 minutes per side until they start to brown. Remove and set aside.
5. Add the mushrooms to the pan, season with a pinch of salt, and stir-fry for 2 to 3 minutes until starting to brown.
6. Add ginger, garlic, and 1/2 tsp red pepper flakes, cooking until fragrant, about 30 seconds.
7. Add coconut milk, chicken broth, and salt to taste. Bring to a simmer.
8. Nestle chicken breasts in the pan, reduce heat to low, cover, and cook for 10 minutes. Check for doneness.
9. Stir in bok choy a minute or two before the chicken is done, cooking until wilted.
10. Slice chicken thinly against the grain. Serve with veggies and broth, finishing with lime juice.
11. Slice cucumber and toss with 1/2 tsp salt. Set aside for 5 to 10 minutes.
12. Drain cucumber and toss with remaining ingredients before serving.