Oriental coconut chicken

Oriental coconut chicken

Poaching the chicken in coconut milk infused with lemongrass gives it a fragrant, delicate flavour.

By , 21 September 2015
Oriental coconut chicken
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.15 per serving
Nutritional Info
Each 477g serving contains
  • Fat low
    11.5g
    16%
  • Saturates low
    2.5g
    13%
  • Sugars low
    22.8g
    25%
  • Salt high
    2g
    34%
  • Energy 1959KJ 468KCAL
    23%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 411kJ/98kcal.
Ingredients
  • 400ml can reduced-fat coconut milk
  • 4 chicken breast fillets
  • 1 stem lemongrass
  • 2 red (or green) chillies, de-seeded
  • Zest of 1 lime, plus 5 tbsp lime juice
  • 2 tbsp Blue Dragon Thai Fish Sauce
  • 2 level tsp caster sugar, plus 1 level tbsp for the dressing
  • 1 tbsp groundnut oil
  • 1 tbsp Amoy Reduced Fat Soy Sauce
  • Romaine lettuce leaves
  • 1/4 cucumber, de-seeded and cut into thin, long strips
  • 1 small fresh pineapple (skin and core removed), cut into thin slices
  • 2 carrots, cut into thin batons
  • 4 spring onions, trimmed and sliced finely lengthways
  • 25g roasted salted peanuts, roughly chopped, lime wedges and fresh coriander, to serve
Method
  • Put the coconut milk in a pan with the chicken breasts. Remove the tough outer leaves from the lemongrass and bash it with a rolling pin or the base of a heavy pan. Halve one of the chillies and add to the pan with the lemongrass, lime zest, 2 tbsp of the lime juice, 1 tbsp of the fish sauce, 2 level tsp caster sugar and 100ml water

  • Bring to the boil, cover the pan and poach very gently for 25 minutes. Leave to cool, then remove the chicken fillets and shred or cut into small pieces

  • To make the dressing, whisk together the oil and soy sauce with the rest of the fish sauce and lime juice, plus 1 level tbsp caster sugar. Finely chop the remaining chilli and add to the dressing

  • Put the lettuce leaves on plates with the chicken, cucumber, pineapple slices, carrot batons and spring onions. Sprinkle with the chopped peanuts. Drizzle on the dressing and serve with lime wedges and sprigs of fresh coriander.

  • You can strain and freeze the coconut milk cooking liquid after it has cooled and use it to make a tasty noodle soup or to poach more chicken.