Performance Bowl: Chicken and Sweet Potato in Coconut Milk
Your game is in the name of this recipe! Packed with carbs, protein, fats, and some veggies of course, this recipe makes for an awesome recovery meal and will leave you fueled up for your next training session!
Directions for this recipe are provided for stove pot, instant pot, and slow cooker… so there’s no excuse to not try this one out!
Ingredients
1 1/2 pounds boneless skinless chicken thighs or breasts
1 tablespoon ground turmeric
2 teaspoons ground ginger
3 tablespoons sesame oil or extra virgin olive oil
2 medium shallots, chopped
2 cloves garlic, minced or grated
1 inch fresh ginger, peeled and grated
1/4-1 teaspoon cayenne pepper, use more or less to your taste
1/2 cup fresh cilantro, chopped plus more for serving
1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
1-2 cups low sodium chicken broth
2 cups canned coconut milk
2 tablespoons fish sauce
2 cups fresh baby spinach
juice of 2 limes
kosher salt
2 cups cooked rice, for serving
chili oil, for serving (optional)
Instructions
Stove Stop
1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
3. Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt.
4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil.
Instant Pot
1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Turn the instant pot off. To the instant pot, add 1 cup broth, the coconut milk, and fish sauce. Cover and cook on high pressure for 8 minutes.
3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. If the sauce is too thick, add additional broth. Turn the instant pot off. Stir in the spinach and lime juice. Season to taste with salt.
4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil.
Slow Cooker
1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
2. Heat 2 tablespoons oil in a large Dutch oven or pot set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Transfer the chicken and potatoes to the slow cooker. Add 1 cup broth, the coconut milk, and fish sauce. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the spinach and lime juice. Season to taste with salt.
4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil.