Thai Chicken Breasts with Coconut Milk & Lemongrass

This was my first time using Milk and Eggs for their fresh groceries!  It was such a fun and easy experience using their website to find most of the ingredients for this recipe.  I loved that they delivered early in the morning and that the ingredients came in an insulated bag that we can re-use for the next order!  This recipe was adapted from: https://www.rachaelraymag.com/recipe/thai-chicken-breasts-with-coconut-milk-lemongrass.  Hope you enjoy!

 

Thai Chicken Breasts with Coconut Milk & Lemongrass

You will need:

1 cup cooked jasmine rice
1 can (13.5 oz.) unsweetened coconut milk (I used almond milk in this recipe)
3 tbsp. fish sauce
1 lime, juiced (about 2 tbsp.)
1 stalk lemongrass, outer layers removed, core finely chopped (I used ½ tbsp. of Gourmet Garden’s lemongrass paste)
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
More sliced scallions for garnish
Sliced serrano chiles for garnish (optional) (I sprinkled Raw Spice Bar's Fresh Ground Red Chiles)

Prep Time: 40 minutes. Serves 4.

1. Cook jasmine rice according to package directions. Cover to keep warm and set it aside.

2. In a large skillet, bring the coconut milk, fish sauce, lime juice, lemongrass and garlic to a boil at medium to high heat.  Reduce the poaching liquid to a simmer and stir occasionally. 

3. Season the chicken breast with salt on each side.  Add chicken breasts to the poaching liquid.  Cook for a total of 10-12 minutes, turning once and then adding the mushrooms and scallion pieces.  Cover the skillet halfway through.  Transfer the chicken to a plate and cover with foil to keep warm.

4. Simmer the remaining liquid for 2 minutes to thicken it into a sauce.

5. Serve the chicken over the rice and pour sauce over it. Garnish with the sliced scallions and chiles.