Thai Chicken Breasts with Coconut Milk & Lemongrass - Rachael Ray Every Day

By tammy1365

Ingredients

• 1 cup jasmine rice
• 1 can (13.5 oz.) unsweetened coconut milk
• 3 tbsp. fish sauce
• 1 lime, juiced (about 2 tbsp.)
• 1 stalk lemongrass, outer layers removed, core finely chopped
• 1 clove garlic, finely chopped
• 4 boneless, skinless chicken breasts (6 oz. each)
• 8 oz. shiitake mushrooms, stemmed and sliced
• 2 scallions, trimmed and cut into 2-inch pieces, plus more sliced scallions for garnish
• Sliced Thai or Serrano chile, for garnish (optional)

Details

Servings 1
Adapted from rachaelraymag.com

Preparation

Step 1

1. Cook the rice according to package directions. Cover and keep warm.

2. 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.

3. 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 to 12 minutes.Transfer the chicken to a plate; tent with foil. Simmer the liquid until thickened slightly, about 2 minutes.

4. Slice the chicken; serve over the rice and top with the sauce. Garnish with the sliced scallions and chiles, if using.