Best 2 Coconut Chicken Stir Fry Recipes

Coconut chicken stir fry is a mouthwatering and flavorful dish that combines the delicate sweetness of coconut with the savory taste of chicken. This delectable dish is a perfect blend of textures, with tender chicken coated in a creamy coconut sauce and stir-fried with crisp vegetables. Originating from Southeast Asia, coconut chicken stir fry has become a global favorite, enjoyed by people of all ages. The versatility of this dish allows for customization, making it suitable for those with various dietary preferences. Whether you prefer a mild or spicy stir fry, this dish can be tailored to your liking. So, prepare to tantalize your taste buds as we embark on a culinary journey to discover the best recipe for coconut chicken stir fry, ensuring an unforgettable and satisfying meal.

Let's cook with our recipes!

COCONUT CHICKEN STIR FRY

Coconut Chicken Stir Fry image

Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.

Provided by greystonecooks

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup butter
1 teaspoon cumin seeds
4 large skinless, boneless chicken breast halves, thinly sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
2 large carrots, thinly sliced
4 cloves garlic, diced
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon curry powder, or more to taste
salt and ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

Melt butter in large frying pan over medium heat.
Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g

THAI CHICKEN STIR FRY WITH COCONUT MILK AND CILANTRO

Thai Chicken Stir Fry With Coconut Milk and Cilantro image

This recipe came from the Vancouver Six O'clock cookbook. These recipes were compiled by our local newspaper.

Provided by Abby Girl

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil, divided
1 medium onion, chopped
4 large garlic, chopped
1 lb chicken breast, cut into strips
3 cups broccoli florets
1 red pepper, bit size pieces
1/2 cup cilantro, chopped
2/3 cup coconut milk
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons brown sugar
1 1/2 teaspoons ginger, fresh and finely grated
1 teaspoon hot chili paste
1 teaspoon sesame oil

Steps:

Prepare the vegetables and chicken.
Brown sauce: Combine the ingredients and set aside.
In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
Add the cilantro and coconut milk and cook until heated through and chicken is cooked.

Nutrition Facts : Calories 478.1, Fat 34.4, SaturatedFat 12.8, Cholesterol 72.6, Sodium 771.3, Carbohydrate 16.3, Fiber 2.4, Sugar 7.9, Protein 28.4

Tips:

To save time, use pre-cut chicken and frozen vegetables.
If you don't have coconut milk, you can substitute almond milk or chicken broth.
Add a squeeze of lime juice or a teaspoon of fish sauce for an extra layer of flavor.
Serve with jasmine rice, brown rice, or quinoa.
Garnish with chopped cilantro, green onions, or toasted sesame seeds.

Conclusion:

Coconut chicken stir-fry is an easy and delicious meal that can be made in under 30 minutes. It's a great way to use up leftover chicken and vegetables, and it's also a healthy and flavorful dish. The coconut milk adds a creamy and tropical flavor to the stir-fry, and the vegetables add a crunchy and colorful contrast. This dish is sure to please everyone at the table.