Coconut Cilantro Chicken
Prep Time: 15 Mins
Cook Time: 10 Mins
Total Time: 25 Mins
Serves: 4-6
Here is a low-effort, high-impact chicken winner. Low effort because you can prep the coconut milk sauce and veggies ahead of time in 15 mins. Then all you need to do is poach the chicken. This is probably the best way to cook chicken breast for beginners because it is so forgiving. Once the sauce comes to a boil, lower the heat all the way. The gentle heat means you have a higher margin of error for not overcooking your chicken. I promise you are going to be drinking the creamy coconut sauce.
Ingredients
Sauce
1 400ml can of coconut milk
3 lemongrass stalks, roughly chopped
30g fresh cilantro
3 garlic cloves
1 shallot, roughly chopped
2cm piece of ginger, peeled and roughly chopped
¾ teaspoon salt
1kg chicken breast, cut into cubes
½ teaspoon salt
2 teaspoons corn starch
1 carrot, julienned
1/4 daikon, thinly sliced
1 sweet pepper
1 small head of blanched broccoli
Serve with cooked rice of choice
Directions
Toss the chicken cubes with ½ teaspoon of salt and refrigerate.
Blend the sauce ingredients: coconut milk, lemongrass, cilantro, garlic, shallot, ginger, and salt until smooth.
In a deep sauté pan or pot, add the coconut milk sauce and let it come to a boil over medium-high heat. Add the chicken and reduce the heat to a gentle simmer and cover. Cook for 6-10 minutes, or until the chicken is cooked through.
If you desire a thicker consistency, mix 2 teaspoons of corn starch with 1 tablespoon of water and then add to the pan. Mix until incorporated. Taste and adjust seasonings as needed.
To serve, add some rice to a bowl, add the chicken and a ladle of coconut sauce and top with the carrot, daikon, pepper and blanched broccoli florets.
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Leftovers keep for 3-4 days in the refrigerator.
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Per 1 serving (4 total): excludes rice
Calories: 576
Carbohydrates: 13g
Protein: 64g
Fat: 18g
Saturated Fat: 12g
Fiber: 9g
Sugar: 15g
