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.

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
Yield: serves 4

Thai Coconut Chicken Stir Fry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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
  • 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

Instructions

  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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 96mgSodium: 1545mgCarbohydrates: 19gFiber: 6gSugar: 8gProtein: 40g

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