Thai Chicken Breasts with Coconut Milk & Lemongrass

Thai Chicken Breasts with Coconut Milk & Lemongrass

This recipe is not only healthy, but it is very tasty with some chilies for a kick of spice!

Nomsandbeyond made this recipe with her very first Milk and Eggs order! "It was such a fun and easy experience using their website to find most of the ingredients for this recipe. I loved that they delivered early in the morning and that the ingredients came in an insulated bag that we can re-use for the next order!"

PREP TIME: 40 minutes

SERVES: 4

INGREDIENTS:

  • 1 cup cooked jasmine rice
  • 1 can (13.5 oz.) unsweetened coconut milk (I used almond milk in this recipe)
  • 3 tbsp. fish sauce
  • 1 lime, juiced (about 2 tbsp.)
  • 1 stalk lemongrass, outer layers removed, core finely chopped
  • 1 clove garlic, finely chopped
  • 4 boneless, skinless chicken breasts (6 oz. each)
  • 8 oz. shiitake mushrooms, stemmed and sliced
  • 2 scallions, trimmed and cut into 2-inch pieces
  • More sliced scallions for garnish
  • Sliced serrano chiles for garnish (optional)

DIRECTIONS:

  1. Cook jasmine rice according to package directions. Cover to keep warm and set it aside.
  2. In a large skillet, bring the coconut milk, fish sauce, lime juice, lemongrass and garlic to a boil at medium to high heat.  Reduce the poaching liquid to a simmer and stir occasionally. 
  3. Season the chicken breast with salt on each side.  Add chicken breasts to the poaching liquid.  Cook for a total of 10-12 minutes, turning once and then adding the mushrooms and scallion pieces.  Cover the skillet halfway through.  Transfer the chicken to a plate and cover with foil to keep warm.
  4. Simmer the remaining liquid for 2 minutes to thicken it into a sauce.
  5. Serve the chicken over the rice and pour sauce over it. Garnish with the sliced scallions and chiles.

Original recipe by nomsandbeyond.

Leave a comment

Sale

Unavailable

Sold Out