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Thai coconut chicken stir-fry
Thai coconut chicken stir-fry
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Create a vibrant Thai vegetable stir-fry with your favorites.
Ingredients:
  • 500g chicken breast fillets, thinly sliced
  • 27.30 gm peanut oil
  • 1 medium red onion, cut into wedges
  • 1 lemongrass stalk, trimmed, halved, finely chopped
  • 1 large red capsicum, sliced
  • 115g packet baby corn, halved lengthways
  • 150g cup mushrooms, sliced
  • 100g green beans, trimmed, halved
  • 126.25 gm coconut milk
  • 63.75 gm chicken style liquid stock
  • Cooked rice noodles, to serve
  • 63.13 gm coconut milk
  • 2 makrut lime leaves, shredded
  • 44.00 gm sweet chilli sauce
  • 16.00 gm brown sugar
Instructions:
  • Create a flavorful marinade by mixing coconut milk, makrut lime leaves, garlic, sweet chili sauce, and brown sugar in a jug.
  • Place the chicken in a glass or ceramic bowl, pour in the marinade, and toss well to ensure the chicken is fully coated. Cover the bowl and refrigerate for 30 minutes. Before cooking, remember to drain any excess marinade.
  • Warm up 1 tablespoon of oil in a wok or large frying pan over medium heat. Stir-fry the chicken in batches for 2 minutes until it's nicely browned, then transfer it to a bowl.
  • In the wok, heat the remaining oil until sizzling. Add onion, lemongrass, capsicum, and corn, stir-frying until capsicum is soft, about 3 to 4 minutes. Toss in the mushrooms and beans, stir-frying for an additional minute. Then reintroduce the chicken to the wok.
  • Pour in the velvety coconut milk and rich stock, allowing the flavors to mingle as you stir-fry for a minute until the luscious sauce is heated through. Serve the delectable dish alongside noodles.

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