Thai coconut and chicken stir fry

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It has been too long since I cooked with coconut milk and this stir fry was a wonderful reminder that I need to do it more often.

Keeps chicken super moist, provides creaminess and a light sweetness that only coconut milk can. I seriously wanted to drink the broth sauce.

Use coconut milk in a can (usually found in the Asian hallway), not coconut cream, coconut cream, coconut oil, or coconut milk in a refrigerated cardboard box. I used to lite but you can use full fat.

Stir-frying is easy, ready in 20 minutes, and has plenty of texture and layers of flavor. I only like french fries if there are plenty of vegetables, tons of crisp, a rainbow of flavors, and this one offers.

You can mix and match ingredients based on what you have on hand and enjoy, including vegetables, condiments, and herbs. I used broccoli, green peas, red bell peppers, carrots, and green onions that add crisp and crispy.

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If you prefer more heat, use a red chili or a serrano or jalapeño pepper. Do you like curry? Add a tablespoon. Do you have spinach, kale, or vegetables to use? Mix a large handful. Do you want me to be a vegetarian? Use tofu or tempeh. Very versatile and healthy.

Soy sauce adds salinity, ginger adds gentle heat, lime juice brightens it up and it really is a show, brown sugar sweetens it, and garlic adds a rich flavor. Coriander and basil finish the stir-fry because there's nothing like fresh herbs for that final touch. Serve as is or with rice if desired.

Thai coconut and chicken stir fry

Coconut milk keeps chicken super moist, provides creaminess and a light sweetness that only coconut milk can. Use coconut milk in a can (usually found in the Asian hallway). Stir-frying is easy, ready in 20 minutes, and has plenty of texture and layers of flavor. Mix and match ingredients based on what you have on hand and enjoy, including vegetables, condiments, and herbs. It is very versatile and healthy. Serve as is or with rice if desired.

Ingredients:

  • 2 tablespoons of olive oil
  • 1 pound boneless, skinless chicken breasts, cut into small pieces and seasoned with salt and pepper
  • 1 teaspoon grated lime zest
  • 2 tablespoons of lime juice
  • 3 or 4 garlic cloves, finely chopped or pressed
  • 1 teaspoon of ground ginger
  • a 14 ounce can (or similar size) of coconut milk (I used lite, well greasy)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon light brown sugar, packaged
  • 1/2 teaspoon of salt, or to taste
  • 1/2 teaspoon of pepper, or to taste
  • 2 cups broccoli florets
  • 1 cup peas
  • 1 cup red bell peppers, diced (about 1 medium / large bell pepper)
  • 1/2 cup carrots, thinly sliced ​​on the bias (about 1 large carrot)
  • 1/2 cup green onions, cut into 1-inch segments with white and green parts (about 3 to 4 green onions)
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh coriander, finely chopped

Addresses:

  1. In a large skillet, add oil, chicken, season with salt and pepper, and cook over medium-high heat for about 3 to 4 minutes, or until chicken is 80% cooked, stir and flip intermittently.
  2. Add lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.
  3. Add coconut milk, soy sauce, brown sugar, salt, pepper and stir to combine.
  4. Add broccoli, peas, red bell peppers, carrots, green onions, gently boil the coconut milk, and let the vegetables cook until tender and crisp, about 3 to 5 minutes. Try the broth and make the necessary seasoning adjustments, i.e. more salt, pepper, lime juice, soy sauce, sugar, etc.
  5. Sprinkle evenly with basil, coriander and serve immediately. (Immediately after removing the stir fry from the heat, there was a little excess coconut milk broth, but upon cooling, some of the broth must have soaked the chicken and vegetables, and the overall volume seemed to decrease after about 30 minutes.) Stir-fry is best warm and cool, but extra will keep it airtight in the refrigerator for up to 5 days, reheat gently as desired.

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