Lemon and Coconut Chicken with Bok Choy Brown Rice and Pineapple Chilli Relish

Lemon and Coconut Chicken with Bok Choy Brown Rice and Pineapple Chilli Relish

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 5, 2015.
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This is a light and fragrant dish. Chicken breasts are pan-fried and served with a delicious chilli, lemon and coconut sauce, bok choy brown rice and a homemade pineapple chilli relish. Yum!

Ingredients

PINEAPPLE CHILLI RELISH

  • 1 can pineapple pieces (including juice)
  • 1/2 chilli, seeds removed, finely chopped
  • 1/2 brown onion, finely diced
  • 2 tablespoon rice wine vinegar

BOK CHOY BROWN RICE

  • 1 1/2 cups Japanese brown rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup coconut cream
  • 2 baby bok choy, ends trimmed and finely sliced

LEMON AND COCONUT CHICKEN

  • 600g chicken breasts
  • 1/2 brown onion, finely diced
  • 2 cm ginger, finely grated
  • 1/2 chilli, seeds removed, finely sliced
  • 2 carrots, peeled, cut in half lengthways and thinly sliced angle
  • 1/4 teaspoon salt
  • Zest and juice of 1 lemon
  • Remaining coconut cream
  • 1 teaspoon cornflour, mixed with 1 tablespoon water
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons chopped coriander

Steps

  1. Place all pineapple chilli relish ingredients in a small pot on medium heat and bring to the boil. Reduce heat to low and simmer for about 25 minutes, until syrupy, stirring occasionally to prevent sticking.
  2. While relish cooks prepare rest of the meal; in a large pot add rice, water, salt and coconut cream and bring to the boil. As soon as it boils cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered for a further 8 minutes. Do not lift lid at any time during cooking. Once cooked, fluff up grains with a fork, stir through bok choy, cover and keep warm.
  3. While rice cooks, pat chicken dry with paper towels, slice 1cm, and season with salt and pepper. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. Fry chicken, in batches, for about 1 minute each side until browned but not cooked through, adding extra oil if required. Remove from pan and set aside.
  4. Return pan to medium heat and add a drizzle more oil. Fry onion, ginger, chilli, carrots and salt for about 3 minutes, until vegetables are almost tender. Add lemon zest, juice and coconut cream and bring to the boil. Add cornflour/water mixture and stir until thickened, about 1 minute. Return chicken to pan with sweet chilli sauce and fish sauce and simmer on low for 2 minutes. Season with salt and pepper, if required.
  5. Divide rice between bowls, spoon over chicken and sauce and top with pineapple relish. Garnish with coriander.

Nutritional Information

Energy 2531 kj
605 kcal
Protein 37.9g
Carbohydrate 67.4g
Fat 20.4g