Coconut Chicken Stir Fry

Now that summer is almost over, I am trying to enjoy the last of my summer garden. Just the other day, I picked the last batch of roses and was able to enjoy them in my house. Luckily, there are still some fruits and herbs to be harvested. One herb that I was able to harvest was basil, which I used to make an omelette for breakfast. I also used some of the basil to make this delicious chicken dish. I love this recipe because of the simplicity of its ingredients and instructions. The chicken pieces were sauteed with garlic and then afterwards cooked with the broccoli in a coconut mixture. The result was a creamy and very tasty chicken and broccoli dish that was immensely enjoyed by my family. This is a dish that is perfect for weekday meals when pressed for time. It can be ready in less than 30 minutes. Enjoy!

Coconut Chicken Stir Fry

Liza Agbanlog

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 4 servings

Calories 351 kcal

Ingredients

  

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• 400 mL coconut milk
• 1/2 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp honey
• 1 ½ lbs skinless chicken thigh sliced into strips
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 2 cloves garlic thinly sliced
• 1 bunch broccoli separated into florets
• 1/4 cup basil leaves thinly sliced

Instructions

 

• Whisk coconut milk with broth, soy sauce, fish sauce and honey in a medium bowl. Set aside.
• Season chicken pieces with salt and pepper.
• Heat the oil on a non-stick frying pan over medium-high heat. Add garlic and sauté for a minute or until lightly golden and fragrant.
• Add chicken and cook until golden, 7 to 10 minutes.
• Add coconut milk mixture and broccoli florets and cook until tender-crisp, 2 to 4 min.
• Serve over rice and top with basil.

Notes

Recipe adapted: chatelaine.com

Nutrition

Serving: 1gCalories: 351kcalCarbohydrates: 14gProtein: 39gFat: 16gSaturated Fat: 4gCholesterol: 145mgSodium: 879mgFiber: 4gSugar: 6g

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