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Coconut Chicken Stir Fry
Course
Main Course
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
351
kcal
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:
1
g
|
Calories:
351
kcal
|
Carbohydrates:
14
g
|
Protein:
39
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Cholesterol:
145
mg
|
Sodium:
879
mg
|
Fiber:
4
g
|
Sugar:
6
g