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Stir-fried Chicken with Coconut Milk

Ingredients

  • finely grated zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 2/3 cup (150ml) low-fat coconut milk
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon soft brown sugar
  • 1 teaspoon cornflour
  • 1/2 teaspoon green curry paste (optional)
  • 2 tablespoon vegetable oil
  • 1 onion, halved and sliced
  • 6 cloves garlic, crushed
  • 1 head broccoli, cut into small florets, stalks thinly sliced
  • 250 g button mushrooms, halved
  • 375 g skinless boneless chicken breast or thigh fillets, cut into thin strips
  • 1/4 cup (7g) fresh basil, chopped

Preparation

  1. Put the lime zest and juice in a bowl with the coconut milk, soy sauce, ginger, sugar, cornflour and curry paste, if using, and mix well to combine. Set aside.
  2. Heat 1 tablespoon of the vegetable oil in a wok or large non-stick frying pan over high heat. Add the onion and garlic and stir-fry for 2 minutes, or until the onion softens.
  3. Add the broccoli florets and stalks, and the mushrooms, and stir-fry for a further 2 minutes. Remove to a bowl.
  4. Heat the remaining oil in the wok. Add the chicken and stir-fry for 2 minutes, or until lightly golden. Add the coconut milk mixture, return the vegetables to the pan and stir-fry for 1 minute, or until the sauce thickens slightly.
  5. Cover and simmer for 2 minutes, or until the chicken is cooked through and the vegetables are just tender.
  6. Scatter with the basil, toss together briefly, and serve immediately.

Serves 4
Preparation: 20 minutes
Cooking: 8 to 10 minutes

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