Coconut Chicken Stir Fry
Servings 4 servings
- 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
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.
Serving: 1g | Calories: 351kcal | Carbohydrates: 14g | Protein: 39g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 879mg | Fiber: 4g | Sugar: 6g