Thai Chicken Stir Fry With Coconut Milk and Cilantro
"This recipe came from the Vancouver Six O'clock cookbook. These recipes were compiled by our local newspaper."
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
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
-
Brown Sauce
- 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
directions
- 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.
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Reviews
-
Soo what do we do w/ brown sauce? When do we use it? -
Better-than-average asian recipe.Changes: I used chicken that had already been cooked, used more red peppers and added a yellow, too. Used about 1 c. lite coconut milk. The cilantro makes the meal, and brightens up the flavor, as it usually does to any dish. Thanks, Jan
