Coconut Milk-Simmered Chicken Breasts With Vegetables

By Susan Spungen

Updated Sept. 27, 2020

Coconut Milk-Simmered Chicken Breasts With Vegetables
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(1,619)
Comments
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This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you’re not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you’re quick, you can get all the vegetable prep done while the chicken cooks.

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Ingredients

Yield:4 servings
  • 4boneless, skinless chicken breasts (6 to 8 ounces each)
  • Kosher salt
  • 2tablespoons neutral oil, such as vegetable, canola or grapeseed oil
  • 1large shallot, peeled and thinly sliced into rings
  • 1large or 2 small garlic cloves, finely grated
  • 1(2-inch) piece fresh ginger, finely grated (about 1½ tablespoons)
  • 1small serrano chile or jalapeño, finely chopped, or more to taste
  • ½cup chicken stock
  • 1(14-ounce) can unsweetened, full-fat coconut milk
  • 6ounces green beans, trimmed and halved crosswise
  • 1ear fresh corn, kernels removed, or 1 cup frozen corn kernels
  • ¼cup chopped fresh cilantro, plus more for garnish
  • 2limes (1 zested and juiced; 1 cut into wedges)
  • Fish sauce (optional)
  • Jasmine rice, for serving
  • 16Sungold or other cherry tomatoes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

621 calories; 34 grams fat; 21 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 1277 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you’ll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.

  2. Step 2

    Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.

  3. Step 3

    Add the coconut milk and ½ teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.

  4. Step 4

    Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.

  5. Step 5

    Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.

Ratings

4 out of 5
1,619 user ratings
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Comments

Bon V

The recipe calls for boneless chicken cutlets, but that is obviously NOT what was used in the photo. So which is it?

kmbap

Very flavorful recipe. I think most proteins could work here, but the chicken cutlets were very good. I mostly followed the recipe, but had to make a few substitutions based on what I had (red pepper flakes instead of chile, extra green beans and no corn, basil instead of cilantro). Used fish sauce instead of adding salt with the coconut mile. Overall, a hit.

Katy

For those of you who found it bland, did you add the optional fish sauce? (And ginger, lime juice, and hot pepper?) The ingredients are very similar to those in my Tom Kha Gai / Thai Coconut Chicken Soup recipe, in which fish sauce (or soy sauce) is not optional. I use 2 T fish sauce to one can of coconut milk.

Sims

I was disappointed with this recipe. I followed it for the most part - only substituting in broccoli and peas in place of the green beans. I found it very bland - like it was missing the complex flavors of a Thai curry. The juice was definitely not worth the squeeze.

MCA

Cook chicken in sauce before adding vegetables, so they stay crisp. Use a teaspoon of fish oil, shred chicken before serving.

Tammy

I put all the ingredients in my slow cooker and cooked on high for 4 hours and garnished with halved cherry tomatoes and served over brown rice. It was delicious and cut the prep time to very minimal.

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