My poor husband gets a little bored with our meals…
But, to be fair, sometimes it’s just EASIER to stick with what you know — especially when it’s fast, good, and easy, RIGHT?!
But I came across a new recipe that looked delicious: Coconut Chicken Stir-Fry!
The only problem was, I didn’t have *quite* everything on hand, and if you know me, you know I love my veggies, so I decided I’ll add some more!
Best of all, I had almost everything I would need to make my own version! I also had a boneless, skinless rotisserie chicken from Costco — it’s rare you won’t find this in our fridge as it makes dinner time so easy. We use it for everything; salads, wraps, tacos, seasoned, and simply on its own!
So, I used it for this recipe, too!
The only thing I was missing was lime juice! But I learned a new trick...Â
Don’t have lime juice? Apple cider vinegar worked just great 😊
Apparently, there are a lot of things you can use in lieu of lime juice (i.e. lemon juice and other kinds of vinegar) that I might have to try another time. Thankfully, this substitution worked well, so, I’ll be keeping it in my recipe!
This made a TON of leftovers — I ended up having it again 2 nights later by simply sauteing more veggies (zucchini, broccoli, & onion) as we had eaten a good chunk of the veggies out the first night!
- 1 (14 ounce) can of lite coconut milk
- ½ cup low-sodium chicken broth
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp cornstarch
- 1 tbsp fresh ginger*
- 1 tbsp lemongrass*
- 1 lbs cooked boneless skinless chicken breast**
- Salt & pepper to taste
- 2 tbsp olive oil (divided)
- 2 tsp minced garlic
- 2 green onions chopped (separating white & green portions)
- 3 cups broccoli
- 1 bell pepper
- 1 sweet onion
- First, make the coconut sauce in a medium bowl. Whisk together coconut milk, chicken broth, apple cider vinegar, honey, cornstarch, ginger & lemongrass until combined. Set aside until ready to use.
- Season the pre-cooked chicken with salt & pepper to taste.
- Heat approximately 1 tbsp of oil in a pan over medium heat and saute until lightly browned. Remove from heat & transfer to a clean plate.
- Using the remaining 1 tablespoon of olive oil, saute the garlic and white part of green onion for approximately 2 minutes, stirring frequently.
- Add broccoli, onions & bell pepper approximately 5 minutes.
- Add chicken and sauce to the pan & let simmer.
- We chose to serve this over cauliflower rice, but would be great over your rice of choice (white or brown) or noodles. I loved adding fresh cilantro, green part of green onion, sriracha & chili paste.
** You can pre-cook the chicken ahead of time & chop into smaller bite-size pieces, or use rotisserie chicken, like I did!
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Coconut Milk hmm I’ll give it a try. Was looking for a recipe that uses Coconut Flakes thinking either a Spicy or Sour Dish to offset with a bit of sweetness. I like cooking with Jalapenos (grown in goat manure for added kick) water chestnuts, diced carrots, celery and maybe some coconut, but not Chicken thinking maybe Pork or Steak. use rosemary or oregano, home grown of course.
It was great, I hope you enjoyed it if you’ve made it! I’ve never tried any savory dishes using coconut flakes (aside from coconut shrimp), usually only sweet dishes. Sounds like a great idea, though!