Coconut and Ginger Braised Chicken by Chef Michelle Bernstein


Coconut and Ginger Braised Chicken

  • 2 Boneless, Skinless Chicken Breasts
  • 1/2 Cup Julienne Red Onion
  • 1 Tsp Minced Ginger
  • 1 Tbsp Low-Sodium Soy Sauce
  • 1 Tbsp Olive Oil
  • 2 Whole Star Anise
  • Zest of One Lime
  • 1 TBSP Coconut, Grape, or Avocado Oil
  • 1 Cup Tiny Broccoli Florets
  • 1/2 Cup Coconut Milk
  • Kosher Salt To Taste
  • 1/2 Tsp Chili Crisp/ Chili Crunch (Depending on How Spicy You Want the DIsh to Be)
  • Juice From 1/2 Lime
  • 2 Kirby Cucumbers Peeled and julienned
  • 1/2 Cup Cilantro Leaves and Tender Stems Roughly chopped
  • 1/4 Cup Mint Leaves Ripped
  • Sushi Rice Cooked according to package instructions
  • Toasted Coconut Flakes For Serving


  • 1/4 Cup Basil Leaves



Cut the chicken into thick strips widthwise. Transfer to a plastic bag. Add the red onion, minced ginger, soy sauce, olive oil, star anise and lime zest. Seal the bag and mix well to ensure the chicken is evenly coated by the ingredients. Place in the refrigerator and allow to marinate for at least 4 hours, overnight is best if you can.


Heat the coconut oil in a large sauté pan over medium heat. Add the chicken and marinade ingredients to the pan and cook for 2-3 on both sides. The chicken should be almost cooked through but not browned. If you’re getting too much color on the chicken, lower your heat. Add the tiny broccoli florets 1-2 minutes after flipping over the chicken. Add the coconut milk and season with salt. Bring to a simmer, then reduce the heat to medium-low and cook for about 4 -5 minutes, until the chicken is cooked through. Stir in the chili crisp and the lime juice. Taste for seasoning. Fold in the cucumber and herbs. Serve the chicken and sauce over prepared sushi rice that has been topped with a little toasted coconut.