Categories: Asian
Ingredients
- 1 cup jasmine rice
- 13.5 oz. can unsweetened coconut milk
- 3 tbsp. fish sauce
- 1 lime, juiced
- 1 stalk lemongrass, outer layers removed, core finely chopped
- 1 garlic clove, finely chopped
- 4 chicken breasts
- 8 oz. shiitake mushrooms, stemmed and sliced
- 2 scallions, trimmed and cut into 2-inch pieces, plus more sliced scallions for garnish
- Sliced Thai chile, for garnish
Directions
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Cook rice as directed. Cover and keep warm.
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Meanwhile, in a large skillet with a lid, bring the coconut milk, fish sauce, lime juice, lemongrass and garlic to a boil over medium-high; reduce the poaching liquid to a simmer.
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Season the chicken with salt; add to the poaching liquid. Cook, turning once, adding the mushrooms and scallion pieces and covering halfway through, until the chicken is cooked through, 10-12 minutes. Transfer the chicken to a plate; tent with foil. Simmer the liquid until thickened slightly, about 2 minutes.
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Slice the chicken; serve over the rice and top with the sauce. Garnish with the sliced scallions and chiles.