Quick & Easy Coconut Chicken Stir Fry

In our house we love to try different cuisine so we daily combine ingredients which are not necessarily the foods we grew up on. Mostly, we look for quick, easy but most importantly fresh and healthy ingredients and dishes.

This easy coconut chicken stir fry has enough of protein and fiber (when made with right rice and veggies) to make a complete healthy meal, I just made it today again and my boyfriend loved it! It takes about 35 minutes to make in total and it’s absolutely delicious.

0.5 kg chicken breasts cut into long small pieces
1 tablespoon of coconut or vegetable oil
1 teaspoon grated lime peel
1 teaspoon grated ginger root ( I used powdered ginger cause I didn’t have fresh)
1 clove garlic, finely chopped
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz) coconut milk
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 medium green/red or yellow bell pepper, cut into 1-inch cubes
1 tablespoon chopped fresh basil leaves (I used dry basil)
3 tablespoons of tomato sauce

1 jalapeño chili pepper, seeded and finely chopped
1 cup sugar snap pea pods
1 medium zucchini (or broccoli)
1medium yellow onion

Side dish:
1.5 cup hot cooked jasmine or integral rice

1. Cut chicken breasts into thin bite size pieces and cut vegetables into thin long pieces (so they soften up quicker).
2. Heat coconut oil or vegetable oil in a wok pan or skillet, add chicken and fry it for 2-3 minutes until chicken is no longer pink inside. Add ginger root, lime or lemon peel, cilantro and optionally chillies and stir-fry for another 1-2 minutes over medium heat.
3. Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce and vegetables and fry uncovered on medium heat for 3-5 minutes until vegetables are tender. Stir in tomato sauce. Top with basil and serve with rice!

Bon Appetite ladies!
Let me know how you like it if you try it!


Katarina Štimac, fashion blog – LaKatwalk

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