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!!
1cupred bell peppersdiced small (about 1 medium/large pepper)
½cupcarrotssliced thin on the bias (about 1 large carrot)
½cupgreen onionssliced into 1-inch segments using white and green parts (about 3 to 4 green onions)
2tablespoonsfresh basilfinely chopped
2tablespoonsfresh cilantrofinely chopped
Instructions
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.
Add the lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.
Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine.
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.
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).
Notes
Stir fry is best warm and fresh but extra will keep airtight in the fridge for up to 5 days, reheat gently as desired.