Coconut chicken stir-fry with broccoli

Prep 15 min
Total 25 min
Serves 4



400 mL
1/2 cup
1 tbsp
1 tbsp
2 tsp
chicken breasts, thinly sliced
1 tbsp
2 tsp
canola oil
garlic cloves, thinly sliced
1 bunch
broccoli, stems peeled and diced, crown cut into florets
1/4 cup
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.



Calories 442, Protein 40 g, Carbohydrates 17 g, Fat 26 g, Fibre 4 g, Sodium 830 mg. Excellent source of vitamin C

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