Another great use for poached chicken and super simple — and quick — to make. I love curry and ginger on cold days, especially when the body feels a little achy from flu season.
What you need:
- Sesame seed oil
- 3/4 c thinly green onions, divided
- 2 garlic cloves, finely chopped
- 2 tsp garlic chili sauce
- 6 c chicken broth
- 1 13.5-oz can coconut milk
- 1/2 c cream of coconut
- 2 tsp Sriracha sauce
- 2 tbs cane sugar.
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp ginger
- 3 c tatsoi (or spinach or Bok Choy)
- 2 c shredded poached chicken breast (about 1 lg breast)
- 1/4 c + 1-2 tbs chopped fresh cilantro (the extra is for garnish)
- 1/4 c chopped fresh basil
- 1/4 tsp crushed red pepper
- 1 lime, juiced
What you do:
- Lightly coat bottom of French oven with sesame seed oil.
- Heat and sauté 1/2 c green onion and garlic until tender.
- Add chicken broth,
- Bring to a boil.
- Reduce heat to low.
- Whisk in coconut milk, cream of coconut, Sriracha, sugar, curry and cumin.
- Add tatsoi and chicken.
- Stir in cilantro, basil and red pepper.
- Continue cooking until chicken is heated through.
- Add lime juice.
- Pour into individual serving dishes and garnish with remaining green onions and cilantro, if desired.
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