This elegant meal is actually very easy to make. Poaching chicken breasts in coconut milk spiced with ginger, chiles, garlic and herbs makes them tender, juicy and super flavorful. Bright radishes are shingled on the top of the chicken for a beautiful presentation and added layer of crunch.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Two (13-ounce) cans full-fat unsweetened coconut milk, well-stirred
- 1 bunch cilantro
- 1 tablespoon red pepper flakes
- 1 whole head garlic, cut in half crosswise
- One 1-ounce piece fresh ginger, thinly sliced
- 2 limes, 1 halved and 1 cut into wedges
- 1 medium red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breasts, about 5 ounces each
- 4 cups cooked white rice
- 1 large watermelon radish, thinly sliced
- 1 cup roasted and salted nuts, such as peanuts or cashews
- Extra-virgin olive oil, for serving
- Sweet Thai-style chili sauce, for serving
Instructions
- Stir together the coconut milk, 2 cups water, 5 to 6 sprigs cilantro, red pepper flakes, garlic, ginger, 2 lime halves, half of the sliced red onion, 1 tablespoon salt and a couple grinds of black pepper in a large, deep skillet or saute pan over medium heat.
- Place the chicken breasts in the coconut mixture, making sure they are completely submerged. Bring the liquid to a boil, then immediately lower the heat to maintain a gentle simmer. Continue cooking until the chicken reaches an internal temperature of 160 to 165 degrees F when measured with an instant-read thermometer in the thickest part, 25 to 27 minutes. (Start checking the temperature after 20 minutes to make sure the chicken does not overcook.)
- Remove the chicken from the poaching liquid and place on a cutting board. Bring the remaining liquid to a boil and cook to thicken, about 5 minutes. Strain the poaching liquid through a fine-mesh sieve into a clean saucepan and keep warm.
- Slice the chicken breasts into 1/4-inch thick pieces.
- To plate, put 1 cup cooked white rice in a wide bowl, place 1 sliced chicken breast next to the rice and spoon some of the coconut sauce on top. Top the chicken with the sliced radishes in a shingled pattern. Garnish each bowl with the nuts and remaining cilantro, sliced red onion and lime wedges. Drizzle with extra-virgin olive oil and serve with sweet chili sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1075 |
| Total Fat | 65 g |
| Saturated Fat | 39 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 52 g |
| Cholesterol | 103 mg |
| Sodium | 1523 mg |
Reviews
Hey uhh no
Followed directions exactly but found the result lacking in flavor. All those yummy ingredients didn’t translate at all into the finished dish. Meh.
This was really good! After the chicken was done I used the liquid to poach cod. I also made a jicama salad and Coconut rice and peas to go along with it. OMG!!! Amazing! Poached Cod, Jicama Salad and some Coconut rice and peas!!! This meal was money!!! Oh Yea don’t forget a glass of Cabernet Sauvignon Blanc or Rosé. A restaurant quality meal in the comfort of your own home.
I loved this recipe! I had some very large chicken breasts so sliced them in half and ended up poaching for a bit longer to get them super tender. I also added some Lemongrass as I have it growing in the garden. This was so easy and so flexible and so quick. Thanks for the great dinner.