Thai Coconut Chicken Stir Fry

It’s been far too long since I’ve cooked with coconut milk and this stir fry was a wonderful reminder I need to do it more frequently.

It keeps the chicken super moist, lends creaminess, and a light sweetness that only coconut milk can. I seriously wanted to drink the broth-sauce.

Thai Coconut Chicken Stir Fry - Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that's irresistible!! Layers of flavor, EASY, ready in 20 MINUTES, and HEALTHY!!

Use coconut milk in a can (usually found in the Asian aisle), not cream of coconut, not coconut cream, not coconut oil, and not coconut milk in a carton that’s refrigerated. I used lite but you can use full-fat.

The stir fry is easy, ready in 20 minutes, and has texture and layers of flavor galore. I only like stir fries if there are lots of veggies, tons of crunch, a rainbow of flavors, and this one delivers.

MY OTHER RECIPES

Thai Coconut Chicken Stir Fry - Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that's irresistible!! Layers of flavor, EASY, ready in 20 MINUTES, and HEALTHY!!

You can mix and match ingredients based on what you have on hand and enjoy including the vegetables, seasonings, and herbs. I used broccoli, sugar snap peas, red bell peppers, carrots, and green onions which add crunch and crispness.

If you prefer more heat, use a red chili or a serrano or jalapeno pepper. Like curry? Add a tablespoon. Have spinach, kale, or greens to use? Toss in a big handful. Want to keep it vegetarian? Use tofu or tempeh. So versatile and healthy.

Soy sauce adds saltiness, ginger adds a mild heat, lime juice brightens it and really is a showstopper, brown sugar sweetens it, and garlic adds rich flavor. Cilantro and basil finish the stir fry because there’s nothing like fresh herbs for that final touch. Serve as is or with rice if you like.

Thai Coconut Chicken Stir Fry - Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that's irresistible!! Layers of flavor, EASY, ready in 20 MINUTES, and HEALTHY!!

Thai Coconut Chicken Stir Fry

Coconut milk keeps the chicken super moist, lends creaminess, and a light sweetness that only coconut milk can. Use coconut milk in a can (usually found in the Asian aisle). The stir fry is easy, ready in 20 minutes, and has texture and layers of flavor galore. Mix and match ingredients based on what you have on hand and enjoy including the vegetables, seasonings, and herbs. It’s so versatile and healthy. Serve as is or with rice if you like.

Ingredients:

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

Directions:

  1. To a large skillet, add the oil, chicken, season with salt and pepper, and cook over medium-high heat for about 3 to 4 minutes, or until chicken is about 80% cooked through, stir and flip intermittently.
  2. Add the lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.
  3. Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine.
  4. Add the broccoli, sugar snap peas, red peppers, carrots, green onions, bring coconut milk up to a gentle boil, and allow vegetables to cook until crisp-tender, about 3 to 5 minutes. Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, lime juice, soy sauce, sugar, etc.
  5. Evenly sprinkle with basil, cilantro, and serve immediately. (Immediately upon taking the stir fry off the heat, there was quite a bit of excess coconut milk broth but as it cooled some of the broth must have soaked into the chicken and veggies and the overall volume appeared reduced after about 30  minutes). Stir fry is best warm and fresh but extra will keep airtight in the fridge for up to 5 days, reheat gently as desired.
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25 comments on “Thai Coconut Chicken Stir Fry”

  1. This looks delicious and I love Thai flavors! Jon fractured his wrist last week and had to have a plate put in on Friday (crazy story) so I need to make meals that don’t require a knife for the next 2 weeks til his cast comes off. Stir fries and slow cooker recipes should be perfect and you’ve posted several good ones recently!

    • I hope that Jon heals up quickly and what an ordeal! I’m so sorry! My daughter broke both arms within 18 months of each other due to sports injuries and I am well aware of what life in casts is like…for everyone involved! Hope you guys are hanging in there!

    • Thanks for the kind thoughts–he’s doing well and was happy I made this today. We were due for some Thai flavors and it was excellent! I had fresh basil to garnish but forgot to get cilantro so I used some dried instead. He also had a concussion but I am the one who has been forgetful this past week😕! I will remember to make this again though.

      • Wow he sounds like he’s been through the wringer but hopefully on the mend! Glad you were able to give this one a try and really basil or cilantro, flip a coin, I love them both and you could use either here and I’m sure it would be great!

  2. Thanks for being specific about what kind of coconut milk to use. I haven’t cooked with canned coconut milk before and this looks like a good starter recipe.

  3. These flavors are my favorite for stir fries! I just made a soup with coconut milk for the first time in ages.

    Great photos!!

    • Thanks for the photo compliments. I made this ages ago and it kept getting pushed back. Spring/summer lighting is just glorious. You can tell the difference from fall lighting, well I can at least :) Your soup sounds great!

  4. This looks really good! I love coconut flavors in, well, anything. This is getting added to the dinner list!

  5. hey girl this looks oh so yummy!

  6. You’re rocking it over here! Love love love this recipe and it’s versatility… cannot wait to whip this up!

  7. I don’t cook with coconut milk often enough, thanks for the reminder to do s ASAP! what a gorgeous dish

  8. Looks great Averie! I’m a big fan of green curry, so I would probably swirl in some green curry paste as well.

  9. The flavors in the sauce are amazing! I have used coconut milk and curry powder or paste before, but the coconut with the lime and other seasonings were great and so different! Will definitely make this again! I also just used a bag of frozen stir fry veggies to cut down on the chopping time. Thanks for another delicious, quick recipe!

  10. Made this tonight and my whole family loved it, even the 8 and picky 6 year old. Changed the veggies to carrots, zucchini and frozen broccoli. I used full fat coconut milk. Amazing!!!!!! Thank you so much!! I’m keeping this one for company too. Easy and tasty!

    • Thanks for trying the recipe and I’m glad it came out great for you! I love that even the picky kiddos enjoyed it. And yes, very flexible to swap veggies in and out depending on what you have.

  11. Wow! it looks so amazing and fresh. I love Thai food but they are too spicy for me at the restaurant. The only one Thai dish I can cook at home is Thai sprawn soup.

    Really jealous of how your recipe looks wonderful.

  12. My 13 yr old daughter and I made this last night. I’ve never made an Asian dish before
    but love eating different foods. It was so good and easy to make. We cheated and used
    pre-cut frozen stir-fry vegetables, added more frozen asparagus since my girls love
    asparagus and served it over Jasmine rice.

    We will definitely make it again. Now, I just need to figure out what do do w/the extra
    ginger I have on hand.

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