Poached coconut chicken with bok choy and brown rice


RECIPE: Poached coconut chicken with brown rice and bok choy. Makes 8 container's

4 chicken breast fillets
400ml coconut milk
1 onion sliced into rings - don’t pull rings apart. 
400g brown rice
1 tablespoon of Ghee
3 bunches of bok choy
1 - 2 tablespoon’s in each container of light soy sauce
Salt and pepper to taste

Lemon or lime wedge to serve


  1. To poach chicken: Preheat oven to 180C. In a baking dish put sliced onion rings on base of tray, lay chicken breast fillets on top of onion. Pour coconut milk over the top, then fill with water until you can just see the tops of the chicken. Cover with baking paper then seal it all up with foil and carefully put into oven for approx 40 minutes. Make sure you still check the centre of the breast with a pairing knife. Meat should be white.

  2. While chicken is cooking, cook brown rice with ghee in a rice cooker/ theromix or saucepan. It will take approximately 30 minutes.

  3. Gently steam bok choy in two batches. It should still be crunchy and bright green to keep all the nutrients. Better to under cook than over cook! Will take4-5 minutes.

  4. Get your containers. This amount will give you approximately 8 container’s depending on portion size. Add your cooked brown rice, slice your poached chicken when cooled, toss bok choy with a little salt and pepper and add. Pour 1 tablespoon of light soy sauce over food and seal with lids.

VARIATIONS: Replace Bok Choy with Broccolini. 
Will last in fridge for 2 days so leave some out and freeze the rest. Will freeze up to 3 months.