Coconut chicken stir-fry with broccoli


  • 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.


  • 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)


  • 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.