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Adobo-Inspired Coconut Chicken Breasts
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Adobo-Inspired Coconut Chicken Breasts

Adobo-Inspired Coconut Chicken Breasts

with Veggie Skillet Rice and Crispy Shallots

This delicious quick braise of chicken breast with sweet coconut milk, soy and rice vinegar is reminiscent of a beloved Filipino dinner staple known as “adobo.“ Allow your taste buds to be whisked away with just a few simple steps!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

¾ cup

Jasmine Rice

113 g

Shanghai Bok Choy

170 g


165 mL

Coconut Milk

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Ginger-Garlic Puree

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp


1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp


1.33 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories922 kcal
Fat41 g
Saturated Fat23 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber3 g
Protein48 g
Cholesterol140 mg
Sodium1900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Paper Towel
Large Non-Stick Pan


Cook rice

Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.


Meanwhile, cut bok choy into 1/2-inch pieces.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Combine cornstarch, half the garlic salt and 1/8 tsp pepper (dbl for 4 ppl) in a medium bowl.Heat a medium pot (use large for 4 ppl) over medium-high heat .While pot heats, pat chicken dry with paper towels.

Coat and cook chicken

Add chicken to cornstarch mixture and toss to coat. Using your hands, press cornstarch mixture into chicken to fully cover. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step. It will finish cooking in step 4)Remove the pot from heat, then transfer chicken to a plate.

Make sauce

Reheat the same pot over medium.When hot, add 1/2 tbsp oil (dbl both 4 ppl) and ginger-garlic puree. Cook, stirring often, until fragrant, 30 sec.Add coconut milk, soy sauce, vinegar and 1 tsp sugar (dbl for 4 ppl), then stir to combine.Bring sauce to a simmer. Cook, stirring occasionally and scraping any browned bits from the bottom, until sauce has thickened slightly, 2-3 min.Add chicken and any juices from the plate.Cook uncovered, flipping chicken halfway through, until sauce thickens and chicken is cooked through, 5-7 min.**

Make skillet rice

Meanwhile heat a large non-stick pan over medium-high heat.When hot, add carrots, bok choy, 1 tsp oil and 1/3 cup water (double both for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 3-4 min.Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring frequently, until melted, 1 min.Fluff rice with a fork. Add rice and remaining garlic salt to the pan with bok choy. Stir to combine.

Finish and serve

Add half the crispy shallots to the pan with skillet rice. Stir to combine.Divide rice and chicken between plates. Spoon over any remaining sauce from the pan.Sprinkle remaining crispy shallots over top.

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