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Coconut chilli chicken
Coconut chilli chicken
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy chicken stir-fry ready in no time.
Ingredients:
  • 1 fresh coconut
  • 36.40 gm peanut oil
  • 3 (about 500g) single chicken breast fillets, thinly sliced
  • 2 large garlic cloves, chopped
  • 2-3 fresh red birdseye chillies, chopped
  • 3 anchovy fillets, chopped
  • 200ml coconut milk
  • 1 bunch choy sum, washed, cut into 5cm lengths
  • Steamed white rice, to serve
Instructions:
  • Pierce 3 weak spots on the coconut with a sharp knife to drain the liquid. Use a meat mallet or hammer to crack the coconut in half. Remove the white flesh with a knife, discarding the brown skin. Coarsely grate half of the coconut flesh and save the rest for later use.
  • 1. Heat a wok over high heat, add 2 teaspoons of oil, and cook half of the chicken until browned, about 2-3 minutes. Transfer to a bowl and cover with foil. Repeat with the remaining chicken and 2 more teaspoons of oil. 2. Heat the remaining oil in the wok, add garlic, chili, and anchovies, and stir-fry for 1 minute until fragrant. 3. Return the cooked chicken to the wok, add coconut milk and choy sum stems. Cover and cook over medium heat until the coconut milk starts to boil, about 1 minute.
  • Stir in choy sum leaves and coconut, cooking for 1 minute while stirring. Serve with rice.

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