Coconut Poached Chicken & Mushrooms on Whole Grains

Tender chicken and mushrooms gently poached in coconut milk, served on wholesome grains for a nourishing meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Make Everyday Gourmet, Vegetarian Flexitarian
Cuisine flexitarian
Servings 4


  • 2 large chicken breasts free range
  • 400 ml coconut milk
  • 250 ml chicken stock sliced
  • 1 piece ginger thumb sized, lightly crushed and sliced
  • 1 clove garlic crushed
  • 3-5 leaves lime
  • 1 stalk lemongrass tough outer part discarded, lightly bruised / crushed
  • 400 g white button mushrooms quartered
  • 200 g baby bok choy roughly chopped

To serve

  • 1 cup cooked white quinoa
  • 1 cup cooked spelt
  • fresh coriander
  • lime wedges
  • salt and pepper to taste
  • olive oil for cooking


  • Heat a drizzle of olive oil in a large deep saucepan.
    Season the chicken with salt.
  • Add the chicken breasts to the hot pan and sear until golden brown but not cooked through.
    Remove and set aside.
  • Wipe the oil out of the pan with paper towel.
    Pour in the coconut milk and stock.
    Add the ginger, garlic, lime leaves and lemongrass.
    Bring to a simmer.
  • Reduce heat to very low.
    Add chicken breasts and cover.
    Poach for 10 minutes then remove from the poaching liquid.
    Set aside to rest.
  • Bring the poaching liquid back to a simmer.
    Scoop out all of the aromatics and discard.
  • When slightly thickened add in the mushrooms.
    When the mushrooms are almost cooked add the bok choy.
    Cook until tender and then remove from the heat.
  • Spread cooked whole grains onto a shallow serving bowl / plate with a lip.
    Slice the poached chicken.
  • Arrange poached chicken, mushrooms and bok choy around the platter on the grains.
    Pour over the coconut milk sauce.
    Serve with fresh lime wedges and coriander.
Keyword flexitarian