Stir-Fried Chicken & Broccoli with Coconut Milk
This sweet and spicy Thai-style dish supplies a day’s worth of vitamin C to protect you from infection, strengthen your blood vessels, and help your body to absorb iron.
Number of servings : 4
Prep time: 25 Minutes
Cooking time: 8 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1/2 cup reduced-fat coconut milk
Grated zest of 1 lime
1 tablespoon fresh-squeezed lime juice
1 tablespoon soy sauce
1 1/2 teaspoons grated, peeled fresh ginger
1 tablespoon light-brown sugar
1 teaspoon cornstarch
1/2 teaspoon Thai-style green curry paste (optional)
2 1/2 tablespoons vegetable oil
1 onion, halved and cut crosswise into 1.25 cm thick slices
6 cloves garlic, minced
3/4 pound broccoli, cut into small florets and stems thinly sliced
1/2 pound mushrooms, each halved
3/4 pound boneless, skinless chicken breasts, cut in 4 cm-long strips
1/4 cup chopped basil leaves
In small bowl, combine coconut milk, lime zest, lime juice, soy sauce, ginger, brown sugar, cornstarch, and curry paste, if using.
In large skillet or wok over high heat, heat 1 1/2 tablespoons of the oil. Add onion and garlic. Stir-fry until slightly softened, 2 minutes. Add broccoli and mushrooms. Stir-fry 2 minutes. Transfer to bowl.
Add remaining 1 tablespoon oil to skillet. Add chicken. Stir-fry until lightly golden, 2 minutes. Add coconut milk and broccoli mixture. Cover and simmer until chicken is cooked through and vegetables are crisp-tender, about 2 minutes.
Add basil. Serve at once.