Coconut Chicken & Veggie Stir-Fry Bowl
 
 
Author:
Ingredients
Coconut Sauce:
  • 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*
Stir-Fry:
  • 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
Instructions
  1. 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.
  2. Season the pre-cooked chicken with salt & pepper to taste.
  3. 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.
  4. Using the remaining 1 tablespoon of olive oil, saute the garlic and white part of green onion for approximately 2 minutes, stirring frequently.
  5. Add broccoli, onions & bell pepper approximately 5 minutes.
  6. Add chicken and sauce to the pan & let simmer.
Serving Suggestion:
  1. 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.
Notes
* To keep it simple I used to Gourmet Garden stir-in paste that I keep in my fridge for each of these!
** You can pre-cook the chicken ahead of time & chop into smaller bite-size pieces, or use rotisserie chicken, like I did!
Recipe by Shannon Leach at https://shannonleach.com/blog/coconut-chicken/