Coconut-poached chicken with bok choy and mushrooms from Skinnytaste by Gina Homolka

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Notes about this recipe

  • anya_sf on May 05, 2021

    Quick and easy. I used half the optional red pepper flakes, which was a good level of spice for us (my son) and triple the baby bok choy, opting to saute the stems. Otherwise made it as written, tasted and thought it was pretty good (with the lime), but in the end decided to add more coconut milk for richness, although it was plenty brothy already. Served over rice, we quite enjoyed it. The cucumber salad was very tasty.

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