Best 2 Coconut Chicken Stir Fry Recipes

Tantalize your taste buds with a culinary journey to Southeast Asia with our delectable Coconut Chicken Stir-Fry. This dish bursts with vibrant flavors, combining the richness of coconut milk with the savory goodness of chicken and a medley of colorful vegetables. As you embark on this culinary adventure, we'll guide you through three enticing variations of this beloved dish.

1. **Classic Coconut Chicken Stir-Fry:** Experience the harmonious blend of coconut milk, ginger, garlic, and an array of vegetables in this timeless recipe.

2. **Spicy Coconut Chicken Stir-Fry:** Ignite your taste buds with a vibrant twist on the classic stir-fry. This version infuses bold flavors with the heat of red chili peppers and the aromatic warmth of lemongrass.

3. **Pineapple Coconut Chicken Stir-Fry:** Embark on a tropical escapade with this delightful stir-fry. The sweet and tangy flavors of pineapple harmonize beautifully with the creamy coconut sauce, creating a tantalizing taste sensation.

Each recipe offers a unique culinary adventure, catering to diverse palates and preferences. Whether you seek a mildly spiced classic, a fiery and flavorful delight, or a sweet and tangy tropical escape, our Coconut Chicken Stir-Fry variations will undoubtedly satisfy your cravings. So, get ready to stir up a storm in your kitchen and savor the irresistible flavors of Southeast Asia.

Here are our top 2 tried and tested recipes!

COCONUT CHICKEN STIR FRY

Coconut Chicken Stir Fry image

Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.

Provided by greystonecooks

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup butter
1 teaspoon cumin seeds
4 large skinless, boneless chicken breast halves, thinly sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
2 large carrots, thinly sliced
4 cloves garlic, diced
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon curry powder, or more to taste
salt and ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

Melt butter in large frying pan over medium heat.
Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g

THAI CHICKEN STIR FRY WITH COCONUT MILK AND CILANTRO

Thai Chicken Stir Fry With Coconut Milk and Cilantro image

This recipe came from the Vancouver Six O'clock cookbook. These recipes were compiled by our local newspaper.

Provided by Abby Girl

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil, divided
1 medium onion, chopped
4 large garlic, chopped
1 lb chicken breast, cut into strips
3 cups broccoli florets
1 red pepper, bit size pieces
1/2 cup cilantro, chopped
2/3 cup coconut milk
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons brown sugar
1 1/2 teaspoons ginger, fresh and finely grated
1 teaspoon hot chili paste
1 teaspoon sesame oil

Steps:

Prepare the vegetables and chicken.
Brown sauce: Combine the ingredients and set aside.
In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
Add the cilantro and coconut milk and cook until heated through and chicken is cooked.

Nutrition Facts : Calories 478.1, Fat 34.4, SaturatedFat 12.8, Cholesterol 72.6, Sodium 771.3, Carbohydrate 16.3, Fiber 2.4, Sugar 7.9, Protein 28.4

Tips:

To achieve the best flavor, use fresh ingredients whenever possible.
Don't overcrowd the pan when cooking the chicken or vegetables. This will prevent them from cooking evenly.
Use a high-quality coconut milk. This will make a big difference in the taste of the dish.
If you don't have coconut milk, you can use a combination of chicken broth and cream.
Adjust the amount of chili paste to your taste. If you like it spicy, add more chili paste.
Serve the coconut chicken stir-fry over rice or noodles.

Conclusion:

This coconut chicken stir-fry is a quick and easy weeknight meal that is packed with flavor. It is a great way to use up leftover chicken, and it is also a good source of protein and vegetables. The coconut milk gives the dish a creamy and rich flavor, and the chili paste adds a bit of heat. This dish is sure to please everyone at the table.