Stir-Fried Chicken with Coconut Milk

Wednesday, 28 March 2012

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 Zoƫ Harpham on

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

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

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.


Anonymous said...

This recipe was new to me. I want to cook this because I know that this recipe was great and it was delicious. Thanks for sharing this here.

Stir Fried Chicken

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