In Home Chefs Club, Recipes

Prep Time: 10 minutes 

Cooking Time: 25 – 30 minutes

Total time: 40 minutes

Serves 4


500ml (2cups) coconut milk

70ml (3 cups) good quality chicken stock

1 stick lemon grass, bruised

2 cm piece fresh ginger, peeled and grated

2 red chillies, sliced (seeds in, optional)

A small handful fresh coriander, washed, dried and roughly torn

4 organic, skinless & boneless chicken breasts

Juice of 1 lime

2.5ml (1/2 tsp) sugar

15ml (1 Tbsp) fish sauce

4 Bok Choy, washed and sliced in half

2 cups cooked brown or wild rice, to serve

Fresh mint, to serve

Lime wedges, to serve 


In a large non-stick pan or large saucepan, add the coconut milk, chicken stock, lemongrass, ginger, chillies and fresh coriander. Bring to the boil, stirring to combine.

Reduce the heat to low and add the chicken breasts, cover with a lid and simmer for 12-15 minutes or until the chicken is just cooked through.

Remove from the heat and set aside, covered, for 5 minutes. After 5 minutes, remove the chicken from the stock and set aside, covered.

Add the lime juice, sugar and fish sauce. Stir to combine, adjusting seasoning.

Place the stock back onto a low-to-medium heat, add the Bok Choy and simmer until just cooked.

Slice the poached chicken. Serve with cooked brown or wild rice, Bok Choy and coconut broth.

Serve with fresh mint and additional lime wedges.


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Recipe courtesy of Food Stylist Leila Saffarian from @pass_the_salt_blog

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