Stir-Fried Chicken with Coconut Milk

I had some coconut milk left over from making the Sago Pudding so looked for a meal I cook make with the remainder and found the very tasty Stir-Fried Chicken with Coconut milk recipe by Zoë Harpham on AllRecipes.com.

The lime in this recipe adds a delicious fresh zesty flavour to it which makes it incredibly delicious.


Stir-Fried Chicken with Coconut Milk

Serves: 2

Ingredients
1/2 lime
70 ml coconut milk
1 teaspoon soy sauce
0.5 cm piece fresh ginger, peeled and finely chopped
1 teaspoon brown sugar
1/2 teaspoon cornflour
1/2 chilli, seeds removed and chopped
2 tablespoons vegetable oil
1/2 onion chopped
1.5 garlic cloves, crushed
1/2  head broccoli, cut into small florets, stalks thinly sliced
125 g button mushrooms, halved
375 gm chicken thigh fillets, cut into thin strips
small bunch of parsley chopped


Method
Grate the zest of the lime and squeeze 1 tablespoon of the juice into a small bowl. Add the coconut milk, soy sauce, ginger, sugar, cornflour and mix together. Set aside.

Heat 1 tablespoon of the oil in a wok or large frying pan over a high heat. Add the onion and garlic and stir-fry for 2 minutes until slightly softened. Add the broccoli, mushrooms and chilli and stir-fry for a further 2 minutes. Transfer to a bowl.

Heat the remaining oil in the wok or pan. Add the chicken and stir-fry for 2 minutes until light golden. Add the coconut milk mixture and return the vegetables to the pan and stir-fry for 1 minute to thicken.

Cover and simmer for 2 minutes, or until the chicken is cooked through and the vegetables are just tender. Scatter with the parsley, toss together briefly and serve with plain white rice.