Coconut-Poached Chicken with Jasmine Rice and Crispy Shallots
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Ingredients & Equipment
What we send
- 3/4 cupjasmine rice
- 2boneless skinless chicken breasts
- 114-ounce can lite coconut milk
- 1/4 ouncebasil
- 1/4 ouncemint
- 1Thai chile
- 2 teaspoonssesame oil
- 3 packetsgluten-free soy sauce
- 3 ouncesspring mix lettuce
What You’ll Need
- 6" small pot with lid
- 10" medium high-sided pan
- Tree Nuts
In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, stir once, and cover pot. Simmer until water is fully evaporated, 10-12 minutes, then remove pot from heat and let stand, still covered, for 10 minutes. Fuff rice with a fork, then cover to keep warm until ready to serve.
Open coconut milk. Spoon 3 tablespoons coconut milk into a large bowl and set aside; pour remainder into a medium high-sided pan and bring to a boil over high heat. Pat chicken dry with paper towel and season with ½ teaspoon salt and pepper. Add to pan with coconut milk. Simmer, flipping halfway, until cooked through and no longer pink, about 15 minutes total. Transfer chicken to a plate, discarding milk from pan.
While chicken poaches, peel shallot and thinly slice into rings. Rinse remaining produce. Halve lime. Pick basil and mint leaves, discarding stems—these herbs are used whole in the salad, so feel free to use as much or as little as you like! Trim and discard scallion roots and thinly slice. Halve Thai chile lengthwise. Using a knife tip, discard seeds and stem, then finely chop.
Add sesame oil, soy sauce, juice of 1 lime, ¼ teaspoon salt and pepper as desired to large bowl with reserved coconut milk. Whisk to combine, then set aside.
Wipe pan from chicken clean and add 3 tablespoons canola oil over medium-high heat. When oil is shimmering, add 1 shallot slice to pan. If it sizzles immediately, keep going; if not, try again once the oil has gotten hotter. Fry all shallots, stirring to prevent burning, until lightly browned and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
Shred chicken using 2 forks, or roughly chop into bite-size pieces. Add lettuce, shredded chicken, basil, mint, scallions, and Thai chile (skip or use half for less heat) to bowl with dressing, and toss to coat. Divide rice between serving plates, top with coconut-poached chicken salad, and garnish with crispy shallots. Dig in!