Dinner is ready in a flash with this Coconut poached chicken recipe. Served on stir-fried Asian vegetables, it’s vibrant, filling and super tasty. What’s not to love?
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 10 mins cooling time)
(+ 10 mins cooling time)
Ingredients
4 cups (1L) coconut water
10cm piece ginger, sliced
4 (about 800g) Coles RSPCA Approved Chicken Breast Fillets
1 tbs peanut oil
4 garlic cloves, sliced
1 tbs finely grated ginger, extra
1 red capsicum, cut into thin strips
1 carrot, peeled, cut into long strips
1 bunch Chinese broccoli, halved
2 bunches baby buk choy, quartered lengthways
1/3 cup (80ml) teriyaki sauce
1 spring onion, sliced diagonally
1 long red chilli, sliced
Steamed jasmine rice, to serve
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Method
Step 1
Place coconut water and sliced ginger in a medium saucepan over medium heat. Bring to the boil. Add chicken, adding extra boiling water to completely submerge chicken if required. Cover and bring to the boil. Reduce heat to low. Simmer, covered, for 10 mins. Set aside in the poaching liquid for 10 mins to cool. Transfer chicken to a plate, discarding the poaching liquid. Thickly slice the chicken.
Step 2
Meanwhile, heat oil in a large frying pan over high heat. Add garlic and grated ginger and Stir-fry for 30 secs or until fragrant. Add capsicum. Stir-fry for 2 mins or until just tender. Add carrot, chinese broccoli and buk choy. Stir-fry for 2 mins or until just tender. Add teriyaki sauce. Toss to combine.
Step 3
Divide vegetables among serving plates. Top with chicken, spring onion and chilli. Serve with rice.
Coconut poached chicken on stir-fried Asian vegetables
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 10 mins cooling time)
(+ 10 mins cooling time)
Ingredients
4 cups (1L) coconut water
10cm piece ginger, sliced
4 (about 800g) Coles RSPCA Approved Chicken Breast Fillets
1 tbs peanut oil
4 garlic cloves, sliced
1 tbs finely grated ginger, extra
1 red capsicum, cut into thin strips
1 carrot, peeled, cut into long strips
1 bunch Chinese broccoli, halved
2 bunches baby buk choy, quartered lengthways
1/3 cup (80ml) teriyaki sauce
1 spring onion, sliced diagonally
1 long red chilli, sliced
Steamed jasmine rice, to serve
Description
Dinner is ready in a flash with this Coconut poached chicken recipe. Served on stir-fried Asian vegetables, it’s vibrant, filling and super tasty. What’s not to love?
Method
Step 1
Place coconut water and sliced ginger in a medium saucepan over medium heat. Bring to the boil. Add chicken, adding extra boiling water to completely submerge chicken if required. Cover and bring to the boil. Reduce heat to low. Simmer, covered, for 10 mins. Set aside in the poaching liquid for 10 mins to cool. Transfer chicken to a plate, discarding the poaching liquid. Thickly slice the chicken.
Step 2
Meanwhile, heat oil in a large frying pan over high heat. Add garlic and grated ginger and Stir-fry for 30 secs or until fragrant. Add capsicum. Stir-fry for 2 mins or until just tender. Add carrot, chinese broccoli and buk choy. Stir-fry for 2 mins or until just tender. Add teriyaki sauce. Toss to combine.
Step 3
Divide vegetables among serving plates. Top with chicken, spring onion and chilli. Serve with rice.
