Thai coconut chicken stir fry recipes - 30minute meals

Author: Juan Lewis  

This Thai-inspired stir fry has a creamy peanut butter and coconut sauce with just the right amount of spice. Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that's irresistible!!

Thai Coconut Chicken Stir Fry

Thai Coconut Chicken Stir Fry
Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that's irresistible!! Layers of flavor, EASY, ready in 20 MINUTES, and HEALTHY!!
Provided by: Averie Sunshine
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 18
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 3 or 4 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger
  • one 14-ounce can (or similar size) coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon light brown sugar, packed
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 cups broccoli florets
  • 1 cup sugar snap peas
  • 1 cup red bell peppers, diced small (about 1 medium/large pepper)
  • 1/2 cup carrots, sliced thin on the bias (about 1 large carrot)
  • 1/2 cup green onions, sliced into 1-inch segments using white and green parts (about 3 to 4 green onions)
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • Calories: 337 calories
  • Carbohydrate: 19 grams carbohydrates
  • Cholesterol: 96 milligrams cholesterol
  • Fat: 11 grams fat
  • Fiber: 6 grams fiber
  • Protein: 40 grams protein
  • Saturated Fat: 2 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1545 grams sodium
  • Sugar: 8 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 8 grams unsaturated fat
How to cook:
  1. To a large skillet, add the oil, chicken, season with salt and pepper, and cook over medium-high heat for about 3 to 4 minutes, or until chicken is about 80% cooked through, stir and flip intermittently.
  2. Add the lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.
  3. Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine.
  4. Add the broccoli, sugar snap peas, red peppers, carrots, green onions, bring coconut milk up to a gentle boil, and allow vegetables to cook until crisp-tender, about 3 to 5 minutes.
  5. Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, lime juice, soy sauce, sugar, etc.
  6. Evenly sprinkle with basil, cilantro, and serve immediately. (Immediately upon taking the stir fry off the heat, there was quite a bit of excess coconut milk broth but as it cooled some of the broth must have soaked into the chicken and veggies and the overall volume appeared reduced after about 30 minutes).
Notes: Thai-Style Stir-Fried Chicken Recipe, Step 1. Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in …

Thai Coconut Chicken

Thai Coconut Chicken
With classic Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavor over white rice for a quick and easy weeknight dinner ready in 30 minutes!
Provided by: Amy
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 16
  • 1 cup coconut milk (, shaken)
  • 1/3 cup creamy peanut butter ((or almond butter))
  • 1/2 tablespoon chili garlic sauce
  • 1/2 tablespoon Worcestershire sauce
  • 3 teaspoons lime juice
  • 3 teaspoons brown sugar
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 3 tablespoons vegetable olive oil (, divided)
  • 12 ounces boneless, skinless chicken thighs (, cut into small bite-sized pieces)
  • salt and pepper (, to taste)
  • 2 cups small broccoli florets
  • 1 cup sliced carrot rounds
  • 1 tablespoon minced fresh ginger
  • chopped Thai basil (, for garnish)
  • cooked white rice (, for serving)
  • Calories: 373 kcal
  • Carbohydrate: 13 g
  • Protein: 24 g
  • Fat: 27 g
  • Saturated Fat: 14 g
  • Trans Fat: 1 g
  • Cholesterol: 81 mg
  • Sodium: 323 mg
  • Fiber: 3 g
  • Sugar: 6 g
  • Unsaturated Fat: 11 g
  • Serving Size: 1 serving
How to cook:
  1. In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
  2. In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
  3. Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
  4. Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
  5. Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
  6. Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.
Notes: 1 Averie Cooks reviews, Review groups:

Thai-Style Coconut Peanut Chicken Stir Fry

Thai-Style Coconut Peanut Chicken Stir Fry
This Thai-inspired stir fry has a creamy peanut butter and coconut sauce with just the right amount of spice. It is delicious served with either rice or noodles.
Provided by: Ramona Cruz-Peters
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 18
  • 1/2 cup creamy peanut butter
  • 1 can light coconut milk
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast (cut into strips)
  • Zest of 1 lime
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic (minced)
  • 1 jalapeno pepper (seeded and minced)
  • 2 cups snow peas
  • 1 red bell pepper (cut into thin strips)
  • 1 cup bean sprouts
  • 1/2 cup chopped peanuts
  • 1/4 cup chopped cilantro
How to cook:
  1. Mix peanut butter, coconut milk, chicken broth, soy sauce, brown sugar, salt, and basil in a mixing bowl with a whisk until smooth. Set aside.
  2. Heat vegetable oil in a wok or deep skillet over high heat. Stir fry chicken until no longer pink in the center, about 8 minutes.
  3. Add lime zest, ginger, garlic, and jalapeno to the pan and stir fry for one minute.
  4. Add the coconut peanut butter mixture to the pan along with the snow peas, bell pepper, and bean sprouts and stir well.
  5. When the sauce begins to bubble, reduce heat to a simmer. Simmer for about 4 minutes (vegetables should be cooked but still a little crisp).
  6. Serve over rice or noodles, and top with chopped peanuts and cilantro.
Notes: Spicy Thai Chicken Stir Fry, Cook until the liquid mostly disappears - about 2 minutes. Stir through shallots. Then stir through coriander and immediately take off the heat. Serve …

Thai Coconut Peanut Chicken

Thai Coconut Peanut Chicken
This Thai Coconut Peanut Chicken is a Thai inspired chicken dish served over pasta.
Provided by: Christy Denney
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Thai
Number of ingredients: 17
  • 1 (12 ounce) box angel hair pasta, cooked and drained
  • 1 cup creamy peanut butter
  • 1 (13.5 oz) can light coconut milk (about 1 1/2 cups)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons curry powder
  • salt, to taste
  • cayenne pepper, to taste
  • 1-2 tablespoon sesame oil, to taste
  • 4 (4 ounce) boneless skinless chicken breasts, raw, cut into chunks
  • 1 bunch green onions, sliced (about 1 cup)
  • 1 cup carrot, shredded
  • juice of 1 lime or 1 lemon
  • chopped peanuts, garnish
How to cook:
  1. Cook pasta according to package directions.
  2. For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
  3. Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
  4. Remove from heat and cover, if will continue to thicken off the heat.
  5. To prepare the chicken: Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
  6. While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
  7. Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are tender and the chicken is fully cooked, adding even more lime juice as needed for moisture.
  8. Pour some of the peanut sauce over the chicken in the pan and toss to coat (about 1/2 -1 cup).
  9. Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
  10. Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
  11. Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
Notes: Thai Chicken Stir-Fry with Coconut Rice, Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables; stir fry 5 minutes or until tender-crisp. 4 Stir stock mixture. Add to …
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