Ingredients Jump to Instructions ↓

  1. 4 cups chopped bok choy

  2. 1 red bell pepper, seeded and sliced

  3. 1 pound skinless boneless chicken breast halves,

  4. 4 (4-ounce) halves Salt and ground black pepper

  5. 1/2 cup reduced-sodium chicken broth

  6. 1/2 cup sake ( rice wine )

  7. 2 teaspoons sesame oil

  8. 1 tablespoon minced fresh ginger

  9. 1 tablespoon red curry paste

  10. 1/4 cup flaked coconut

  11. 2 cups quick cooking jasmine rice

  12. 2 (14-ounce) can light coconut milk

  13. 1/4 cup freshly chopped cilantro leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy. In a small bowl, whisk together broth, sake, sesame oil , ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe. Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker . Garnish with cilantro.


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