This Herbed Coconut Chicken Stir Fry is a delicious and easy-to-make meal that is sure to tantalize your taste buds. Made with a blend of flavorful herbs, creamy coconut milk, and tender chicken, this stir fry is sure to become a family favorite. With its savory, yet light flavor, this dish is sure to please even the pickiest of eaters. Serve this stir fry over a bed of steamed rice or noodles for a complete meal that is sure to satisfy. Enjoy this flavorful and nutritious meal tonight!
This herbed coconut chicken stir fry is a delicious and flavorful meal that can be prepared in just minutes. The combination of chicken, vegetables, and herbs cooked in a creamy coconut sauce is sure to please even the pickiest of eaters. Plus, this dish is a great way to use up any leftover vegetables you may have in the fridge. Here’s how to make it.
Start by heating a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 pound of cubed chicken breast. Cook the chicken until it’s golden brown, about 5 minutes. Add 1 cup of chopped vegetables of your choice (such as bell peppers, onions, carrots, and broccoli) and cook for an additional 5 minutes. Then, stir in 1/2 cup of coconut milk, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of salt. Simmer for 5 minutes, stirring occasionally.
Finally, serve the herbed coconut chicken stir fry over cooked rice or noodles. Garnish with fresh herbs and a sprinkle of toasted coconut flakes for an extra special touch. Enjoy!
This herbed coconut chicken stir fry is a flavorful and easy-to-make meal. It features boneless chicken thighs, fresh herbs, and a creamy coconut sauce. The dish is served over a bed of jasmine rice and topped with fresh cilantro. Enjoy this delicious stir fry tonight!
Ingredients
- 2 C. uncooked jasmine rice
- 1 quart water
- 3/4 C. coconut milk
- 3 tbsp soy sauce
- 3 tbsp apple cider vinegar
- 1 1/2 tbsp fish sauce
- 3/4 tsp red pepper flakes
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 tbsp fresh ginger root, minced
- 3 cloves garlic, minced
- 2 lb skinless, boneless chicken breast halves - cut into 1/2 inch strips
- 3 shiitake mushrooms, sliced
- 5 green onions, chopped
- 1 1/2 C. chopped fresh basil leaves
Instructions
1. Cook the rice according to the directions on the package.
2. Get a mixing bowl: Whisk in it the coconut milk, soy sauce, apple cider vinegar, fish sauce,
and red pepper flakes.
3. Place a large pan over medium heat: heat the oil in it. Cook in it the onion, ginger, and
garlic. Add chicken and cook them for 4 min.
4. Add the coconut milk and coco the sauce until it lowers by 1/3 of it. Add the mushrooms,
green onions, and basil. Coo them for 3 min. Serve your stir fry warm with some rice.
5. Enjoy
