Coconut Poached Chicken with Wild Rice

Delicately poached chicken in coconut milk makes a quick and easy family meal served with wild rice and served with Thai Basil and Coriander leaves

Serves 4

Prep Time 10 minutes

Cooking Time: 30 minutes

INGREDIENTS

• 400g Chicken Breasts (I love to use The Bare Bird. If in Australia, it is the best chicken breast in my opinion)
• 450g wild rice, a mixture of white and black microwave rice
• 400g coconut milk
• 200g snow peas, sliced diagonally
• 100g bean sprouts
• 1-litre chicken stock
• 2 tablespoons hot chilli sauce
• 1 tablespoon brown or coconut sugar
• 1 lemongrass stalk, bruised
• 5cm piece ginger, grated
• Juice of 1 lime
• Thai Basil and Coriander leaves
• Sea salt and pepper

METHOD

1. Place coconut milk, chicken stock, hot sauce, lemongrass, and ginger in a saucepan and bring to a boil, stirring occasionally.

2. Reduce heat and add chicken. Cover and simmer for 12 minutes.

3. In the meantime, cook the rice according to the packet instructions.

4. Remove the chicken and discard the lemongrass. Now add to the stock the lime juice and brown sugar and stir through. Turn off heat but keep covered to keep hot. In the meantime, shred or slice the chicken.

5. Divide rice and chicken among 4 bowls. Top with snow peas, bean sprouts Thai basil, and coriander leaves, and pour a few ladles of the hot stock into each bowl. Allow rice to absorb some of the stock for a few minutes before serving and add an extra drizzle of hot sauce over the top.