Advertisement

Coconut chicken stir-fry with broccoli

169

  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 servings
Coconut chicken stir-fry with broccoli

Photo, Roberto Caruso.

Chatelaine Triple Tested

Friday night stir-fry! If your week has left you tired and looking for something simple, give this triple-tested coconut chicken stir-fry a try.

Ingredients

  • 400 mL coconut milk

  • 1/2 cup chicken broth

  • 1 tbsp soy sauce

  • 1 tbsp fish sauce

  • 2 tsp honey

  • 3 chicken breasts, thinly sliced

  • 1 tbsp cornstarch

  • 2 tsp canola oil

  • 2 garlic cloves, thinly sliced

  • 1 bunch broccoli, stems peeled and diced, crown cut into florets

  • 1/4 cup basil leaves, thinly sliced

  • 1 chili pepper, thinly sliced (optional)

Instructions

  • WHISK coconut milk with broth, soy, fish sauce and honey in a medium bowl. Toss chicken with cornstarch in a medium bowl until coated.

  • HEAT an extra-large non-stick frying pan over medium-high. Add oil, then garlic, chicken and broccoli stems. Cook until chicken is golden, 5 to 7 min. Add coconut milk mixture and broccoli florets and cook until tender-crisp, 2 to 4 min. Serve chicken stir-fry over rice and top with basil and chili slices.


Nutrition (per serving)

Calories 442, Protein 40g, Carbohydrates 17g, Fat 26g, Fibre 4g, Sodium 830mg.
Excellent source of vitamin C.

Advertisement
Advertisement
Advertisement
Advertisement