Coconut chicken stir-fry with broccoli
By Chatelaine
Photo, Roberto Caruso.
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.
Mastering the basics: kung pao chicken
Nutrition (per serving)
- Calories
- 442,
- Protein
- 40 g,
- Carbohydrates
- 17 g,
- Fat
- 26 g,
- Fibre
- 4 g,
- Sodium
- 830 mg.
- Excellent source of
- vitamin C
