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Thai Coconut Chicken Stir Fry
4.4 from 171 votes

Thai Coconut Chicken Stir Fry

This Thai Coconut Chicken Stir Fry features tender chicken pieces cooked in a fragrant coconut milk broth flavored with garlic, ginger, lime, soy sauce, and brown sugar. Crisp vegetables like broccoli, snap peas, and bell peppers add texture and color to the vibrant dish, finished with fresh basil and cilantro.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 337 kcal
Course: Lunch
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. Add the lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.
  3. Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine.
  4. 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.
  5. Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, lime juice, soy sauce, sugar, etc.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 337

% 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.