Thai Coconut Chicken Stir Fry
User Reviews
4.4
171 reviews
Good
Thai Coconut Chicken Stir Fry
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Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that's irresistible!! Layers of flavor, EASY, ready in 20 MINUTES, and HEALTHY!!
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Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces and seasoned with salt and pepper
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 3 or 4 cloves garlic finely minced or pressed
- 1 teaspoon ground ginger
- one 14-ounce can or similar size coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon light brown sugar packed
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1 cup red bell peppers diced small (about 1 medium/large pepper)
- ½ cup carrots sliced thin on the bias (about 1 large carrot)
- ½ cup green onions sliced into 1-inch segments using white and green parts (about 3 to 4 green onions)
- 2 tablespoons fresh basil finely chopped
- 2 tablespoons fresh cilantro finely chopped
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Instructions
- To a large skillet, add the oil, chicken, season with salt and pepper, and cook over medium-high heat for about 3 to 4 minutes, or until chicken is about 80% cooked through, stir and flip intermittently.
- Add the lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.
- Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine.
- Add the broccoli, sugar snap peas, red peppers, carrots, green onions, bring coconut milk up to a gentle boil, and allow vegetables to cook until crisp-tender, about 3 to 5 minutes.
- Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, lime juice, soy sauce, sugar, etc.
- Evenly sprinkle with basil, cilantro, and serve immediately. (Immediately upon taking the stir fry off the heat, there was quite a bit of excess coconut milk broth but as it cooled some of the broth must have soaked into the chicken and veggies and the overall volume appeared reduced after about 30 minutes).
Notes
- Stir fry is best warm and fresh but extra will keep airtight in the fridge for up to 5 days, reheat gently as desired.
Nutrition Information
Show Details
Serving
1
Calories
337kcal
(17%)
Carbohydrates
19g
(6%)
Protein
40g
(80%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Cholesterol
96mg
(32%)
Sodium
1545mg
(64%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 337kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 40g | 80% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 96mg | 32% |
| Sodium | 1545mg | 64% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
171 reviews
Good
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