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• Enoki Mushrooms Stir Fry Recipes. Enoki Mushroom Stir Fry A Cozy Kitchen. Salt, garlic, ginger, Swiss chard, olive oil, sesame oil, green onions and 10 more. Tri-tip And Mushroom Stir-fry GoodFood. Beef, beef, shallots, broccolini, soy, enoki mushrooms, baby corn and 2 more. Chili Beancurd and Mixed Asian Mushroom Stir Fry ckbk.
• For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes.

1. Chicken Mushroom Bok Choy Stir Fry
2. Chicken Mushroom Bok Choy Recipe
3. Bok Choy And Shiitake Mushrooms Recipes
4. Chicken And Shimeji Mushroom Bok Choy Recipes

Coconut-Poached Chicken with Bok Choy and Mushrooms served with a cucumber sesame salad is SO simple, fast and flavorful.

Coconut-Poached Chicken with Bok Choy and Mushrooms

Chicken Mushroom Bok Choy Stir Fry

This one-pan cooking method builds a deeply savory, vegetable-packed broth while also keeping the chicken breasts super tender and juicy. Mushrooms, ginger, and coconut milk go a long way in building flavor without taking much time at all. Although the rice or quinoa is optional, I loved adding it to soak up the wonderful broth. The cucumber sesame salad is the perfect fresh side that compliments the whole dish. For more coconut milk recipes, try my Chicken Curry with Coconut Milk and Salmon Coconut Curry with Spinach and Chickpeas.

Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate. Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute.

I’m usually not a fan of chicken breasts because they can be dry and boring, but they really shine in this coconut chicken recipe. The chicken cooks on low heat in a mixture of coconut milk and chicken broth, ensuring they’ll be juicy and delicious. Just make sure not to overcook them. You can check to see if the chicken is done by cutting one in half after it cooks for about ten minutes.

What is the difference between bok choy and baby bok choy?

Bok choy and baby bok choy are basically the same thing, but baby bok choy is smaller and more tender. If you’re using regular bok choy in this recipe, you need to separate the white stalks from the leafy greens because the stalks take longer to cook. You’ll add the white parts at the beginning with the mushrooms and then the greens at the very end. If you use baby bok choy, you can cook the stalks and greens together right before the chicken is done.

How to Make Coconut Chicken

Chicken Mushroom Bok Choy Recipe

This coconut-simmered chicken may look fancy, but it’s not complicated to make.

• Season the chicken breasts with salt, sear on both sides, and then remove from the pan.
• Cook the mushrooms and bok choy stalks for a couple of minutes, and then cook the ginger, garlic, and pepper for 30 seconds.
• Pour in the coconut milk, chicken broth, and salt, bring to a simmer, and then nestle in the chicken. Reduce the heat to low and cook for ten minutes.
• If the chicken is cooked through, stir in the bok choy greens until they wilt.

More Chicken Breast Recipes You’ll Love:

Coconut-Poached Chicken with Bok Choy and Mushrooms

Bok Choy And Shiitake Mushrooms Recipes

Coconut-Poached Chicken with Bok Choy and Mushrooms served with a cucumber sesame salad is SO simple, fast and flavorful.

• 4small organic boneless, skinless breasts (6 oz each)
• 1teaspoonKosher salt
• 2heads baby bok choy or ½ head bok choy, 3 cups total
• 1tbspolive oil
• 4-ozpackage shiitake mushrooms, stemmed
• 1-inpiece fresh ginger, minced or grated
• 2clovesgarlic, minced
• 1small fresh hot pepper, such as bird’s eye or ½ tsp red pepper flakes (optional)
• 2/3cupfull fat coconut milk
• 2/3cupchicken broth
• Cooked rice or quinoa for serving, optional
• 1lime, cut into wedges

Cucumber Sesame Salad:

• 1large cucumber, preferably English (about 10 oz)
• ½teaspoonkosher salt
• 1 ½teaspoonslime juice or rice vinegar
• 1teaspoonsesame oil
• 1teaspoonblack sesame seeds
• ¼teaspoonred pepper flakes

• Pat the chicken dry all over and season with 1/2 teaspoon kosher salt.

• If you’re using bok choy, roughly chop it, keeping the leafy greens separate from the white stalks. If you’re using baby bok choy, which is more tender, simply chop it and set it aside.

• Set a deep lidded skillet or Dutch oven over medium-high heat and add the olive oil.

• When it’s hot, sear the chicken breasts (in batches if needed to keep from crowding the pan) for 1 to 2 minutes per side, just until they start to brown. Reserve on a plate.

• Add the mushrooms to the pan along with the white bok choy stalks (if using; baby bok choy can be added later). Season with 1/4 teaspoon salt and stir-fry for 2 to 3 minutes, until the vegetables are starting to brown along the edges.

• Add the ginger, garlic, and pepper (if using) and cook just until fragrant, 30 seconds or so.

• Add the coconut milk and chicken broth and salt, to taste about 1/2 to 3/4 teaspoon.

• Bring to a simmer, then nestle the chicken breasts inside the pan, decrease the heat to low, and cover. After 10 minutes, check for doneness by cutting into one chicken breast; if it’s still pink in the center, cover and keep cooking for another few minutes.

• A minute or two before it’s done cooking, stir in the bok choy greens and cook just until they wilt.

• To serve, slice each chicken breast thinly against the grain. Ladle the veggies and broth into bowls (with rice or quinoa, if using) and arrange the chicken on top.

• Finish with a squeeze of lime.

For the cucumbers:

• Cut the cucumber in half lengthwise, then slice 1/4 inch thick.

• Transfer the cucumber to a bowl or colander and toss with the salt. Set aside for 5 to 10 minutes.

• Drain any excess liquid from the cucumbers, then toss with the remaining ingredients and serve.

Rice optional for serving, add extra for points/n.i. if using.

Serving: 1breast with 1/4 of the vegetables, Calories: 321kcal, Carbohydrates: 12g, Protein: 42g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 124.5mg, Sodium: 630mg, Fiber: 2.5g, Sugar: 4g

Blue Smart Points: 3

Green Smart Points: 6

Purple Smart Points: 3

Keywords: chicken breast recipes, coconut poached chicken breast, poached chicken breast

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Chicken And Shimeji Mushroom Bok Choy Recipes