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!

Cooking Tips for Perfect Coconut Chicken Stir Fry

To get the most out of your coconut chicken stir fry, start by cutting the chicken into even pieces. This ensures that everything cooks at the same rate, giving you tender chicken throughout. When sautéing the garlic, don’t let it burn. Just a minute or two will do, as burnt garlic can turn bitter and ruin the flavor of your dish. If you like your broccoli tender but still crisp, add it to the pan after the chicken has had a few moments to cook. This way, it will retain some of its crunch while absorbing the coconut flavor. Also, consider using a non-stick skillet for easier cooking and cleanup. If you prefer a bit of heat, toss in some red pepper flakes or a dash of sriracha at the end for an extra kick. Just remember to taste as you go to ensure everything is balanced.

Serving Suggestions and Variations

This coconut chicken stir fry is incredibly versatile when it comes to serving options. It pairs beautifully with a side of jasmine rice or cauliflower rice if you want a lighter option. For added freshness, top your dish with chopped cilantro or green onions right before serving. If you want to switch things up, consider adding other vegetables like bell peppers, snap peas, or even carrots. They not only add color but also a variety of textures. For a vegetarian version, substitute the chicken with tofu or chickpeas, ensuring they are well-seasoned to soak up that delicious coconut sauce. You can also play with different sauces; a splash of soy sauce or tamari can add depth to the flavor. Feel free to experiment with what you have on hand to make this dish your own.

Frequently Asked Questions

What can I use instead of chicken thighs?

Boneless, skinless chicken breasts work really well if you prefer a leaner option. You can also use shrimp or tofu for a different twist on the dish.

How should I store leftovers?

Let the stir fry cool down, then transfer it to an airtight container. It will keep in the fridge for about 3-4 days, or you can freeze it for up to a month.

Can I make this dish ahead of time?

You can prep the ingredients ahead of time by chopping the chicken and broccoli and mixing the sauce. Just store everything separately in the fridge until you’re ready to cook.

What can I serve with coconut chicken stir fry?

Serve it over rice or quinoa to soak up all that delicious coconut sauce. You can also pair it with a fresh salad or some crusty bread for a well-rounded meal.

What are common mistakes to avoid?

Make sure not to overcook the garlic as it can become bitter. Also, if you want your broccoli to stay crunchy, add it later in the cooking process instead of at the beginning.

Coconut Chicken Stir Fry

Liza Agbanlog

Coconut Chicken Stir Fry is a creamy, savory delight with tender chicken and vibrant broccoli, all tossed in a rich coconut milk sauce that's super easy to whip up.

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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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