Updated Jan 16, 2019Chatelaine
chicken breasts, thinly sliced
garlic cloves, thinly sliced
broccoli, stems peeled and diced, crown cut into florets
basil leaves, thinly sliced
chili pepper, thinly sliced (optional)
- WHISK coconut milk with broth, soy, fish sauce and honey in a medium bowl. Toss chicken with cornstarch in a medium bowl until coated.
- HEAT an extra-large non-stick frying pan over medium-high. Add oil, then garlic, chicken and broccoli stems. Cook until chicken is golden, 5 to 7 min. Add coconut milk mixture and broccoli florets and cook until tender-crisp, 2 to 4 min. Serve chicken stir-fry over rice and top with basil and chili slices.
NutritionCalories 442, Protein 40 g, Carbohydrates 17 g, Fat 26 g, Fibre 4 g, Sodium 830 mg. Excellent source of vitamin C
Mastering the basics: kung pao chicken