Past Recipes
Coconut-Poached Chicken

Coconut-Poached Chicken with Jasmine Rice and Crispy Shallots

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Poaching chicken in coconut milk is a gentle cooking technique often used in Thai cuisine to infuse the meat with nutty flavor, while keeping it juicy. Here, it’s the rich and creamy star, paired with bright scallion, Thai chile, fresh herbs, lime, and soy over fragrant jasmine rice. Fried shallots are a quick and easy garnish for adding serious crunch—and a #platedpics-worthy finish.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 600
  • Protein 44g
  • Total Carb 61g
  • Total Fat 18g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/4 ounce
    • basil
  • scallions
    • 2
    • scallions
  • shallot
    • 1
    • shallot
  • gluten-free soy sauce
    • 3 packets
    • gluten-free soy sauce
  • mint
    • 1/4 ounce
    • mint
  • lime
    • 1
    • lime
  • spring mix lettuce
    • 3 ounces
    • spring mix lettuce
  • Thai chile
    • 1
    • Thai chile
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • sesame oil
    • 2 teaspoons
    • sesame oil
  • 14-ounce can lite coconut milk
    • 1
    • 14-ounce can lite coconut milk

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    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.

  2. Poach Chicken

    Poach Chicken

    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.

  3. Prepare Ingredients

    Prepare Ingredients

    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.

  4. Make Dressing

    Make Dressing

    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. 

  5. Fry Shallots

    Fry Shallots

    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.

  6. Plate Chicken

    Plate Chicken

    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!

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