30 minutes
Succulent chicken breasts poached in a flavorful coconut milk broth infused with lemongrass, lime, and fish sauce, accompanied by shiitake mushrooms and scallions.
0.25 fluid ounces
tablespoons
Lime Juice, freshly squeezed
0 juice-of
Lemongrass, finely chopped, trimmed and outer layers removed
stalks
Garlic, minced
cloves
Boneless, Skinless Chicken Breasts
0 oz
to taste
Fresh Shiitake Mushrooms, sliced, stems removed
0 oz
Scallions, cut into 2-inch pieces
pieces
Cooked Jasmine Rice, optional, for serving
cups
1. Simmer Coconut Milk Broth
In a 12-inch skillet, combine the coconut milk, fish sauce, lime juice, finely chopped lemongrass, and minced garlic. Bring this aromatic mixture to a gentle boil over medium heat. Once it begins to bubble, reduce the heat and let it simmer, allowing the flavors to meld together beautifully.
2. Poach Chicken
Season the chicken breasts lightly with sea salt and place them into the simmering liquid in the skillet. Cook the chicken for about 5 minutes on one side, then flip them over. At this point, add the sliced shiitake mushrooms and scallions to the skillet. Continue cooking for another 3 to 4 minutes. The gentle poaching in this flavorful liquid ensures the chicken remains moist and tender, while also absorbing the aromatic essence of the lemongrass and coconut milk. You'll know the chicken is done when it is no longer pink inside.
3. Reduce Sauce
Once the chicken is cooked through, remove it from the skillet and set aside. Increase the heat slightly to reduce the sauce for about 2 minutes. This step is crucial as it concentrates the flavors, making the sauce richer and slightly thicker.
4. Serve
To serve, slice the cooked chicken and place it over a bed of cooked jasmine rice, if using. Spoon the luscious sauce over the chicken, and garnish with extra sliced scallions for a fresh finish. Enjoy the fragrant and rich flavors of this Thai-inspired dish.
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