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Coconut Chicken Stir Fry

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 351kcal
Author Liza Agbanlog

Ingredients

  • 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: 1g | Calories: 351kcal | Carbohydrates: 14g | Protein: 39g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 879mg | Fiber: 4g | Sugar: 6g