Thai Coconut Chicken Stir Fry
User Reviews
4.4
Thai Coconut Chicken Stir Fry
Description
The Thai Coconut Chicken Stir Fry balances tender chicken breast chunks seared and cooked partially before adding aromatics such as garlic, ginger, lime zest, and lime juice. A sauce of coconut milk, soy sauce, brown sugar, salt, and pepper is introduced, creating a creamy and lightly sweet broth.
Fresh vegetables including broccoli florets, sugar snap peas, diced bell peppers, carrots, and green onions are stirred in and cooked to crisp-tender doneness. The overall texture marries creamy sauce with crunchy vegetables and soft chicken.
Finishing with fresh chopped basil and cilantro adds bright herbal notes. The dish is best served immediately while warm, with any leftovers kept refrigerated and gently reheated to maintain texture and flavor.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast cut into bite-sized pieces and seasoned with salt and pepper, boneless skinless
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 3 garlic finely minced or pressed, 4 cloves
- 1 teaspoon ground ginger
- one 14-ounce can or similar size coconut milk
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon light brown sugar packed
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1 cup bell pepper diced small (about 1 medium/large pepper, red
- ½ cup carrot 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 basil finely chopped, fresh
- 2 tablespoons cilantro finely chopped, fresh
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
- Serve the stir fry warm and freshly cooked for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat gently.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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