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Coconut poached chicken on stir-fried Asian vegetables
Coconut poached chicken on stir-fried Asian vegetables
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate your dinner routine with creamy coconut poached chicken and flavorful Asian vegetable stir-fry.
Ingredients:
  • 1l coconut water
  • 10cm piece ginger, sliced
  • 4 (about 800g) RSPCA approved chicken breast fillets
  • 18.20 gm peanut oil
  • 4 garlic cloves, sliced
  • 20.00 ml ginger, finely grated, 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
  • 80ml teriyaki marinade
  • 1 spring onion, sliced diagonally
  • 1 long red chilli, sliced
  • Steamed jasmine rice, to serve
Instructions:
  • In a saucepan over medium heat, combine coconut water and sliced ginger. Bring to a boil. Add chicken, adding more boiling water if needed to cover it completely. Cover and simmer on low for 10 mins. Let it sit in the liquid for an additional 10 mins to cool. Remove chicken, discard liquid, and slice thickly before serving.
  • Heat oil in a large frying pan over high heat. Stir in garlic and grated ginger, cook for 30 seconds until fragrant, then add capsicum and cook for 2 minutes until just tender. Add carrot, Chinese broccoli, and bok choy, stir-fry for 2 minutes until just tender. Finish by adding teriyaki sauce and tossing to combine.
  • Arrange vegetables on individual serving plates. Add chicken, spring onion, and chili on top. Serve alongside rice.

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