Coconut Ginger Chicken Stir Fry Recipe

About this recipe

Coconut Ginger Chicken Stir-Fry is a delightful Asian-inspired dish that combines tender chicken, fresh vegetables, and a creamy, aromatic sauce. With its vibrant mix of ginger, garlic, and coconut milk, this recipe offers a perfect balance of flavors and textures. The chicken is stir-fried to golden perfection, while the crisp vegetables add a satisfying crunch. The creamy sauce, infused with the subtle heat of red chili flakes, ties everything together beautifully. This dish is not only delicious but also packed with nutrition, providing a wholesome dose of protein, fiber, and healthy fats. Serve it over a bed of steamed rice for a comforting and complete meal that’s ready in just 35 minutes. Whether you’re cooking for a weeknight dinner or a casual gathering, this quick and flavorful stir-fry is sure to impress.

Ingredients

• loose Ginger
• 300 g Nutrich Chicken Thigh Boneless
• 1 piece Coconut
• 110 g Unpeeled Garlic Cloves
• 200 g Orange Carrot (Gajar)
• - Beans/broad -250gm
• - Onion-250 Gms
• 500 ml Oil (For Frying)
• 250 ml Real Thai Unsweetened Coconut Milk
• - Dark Soy Sauce-90 GM
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• - Red Chilli
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 kg Rice

Instructions

1. 1. Thinly slice the chicken breast into bite-sized pieces and set aside.
2. 2. Peel and mince the ginger and garlic, ensuring both are finely chopped.
3. 3. Wash and julienne the carrots, trim the green beans, and slice the onions thinly.
4. 4. Heat the vegetable oil in a wok or large pan over medium-high heat until shimmering.
5. 5. Add the minced ginger and garlic to the pan and stir-fry for 30 seconds until fragrant.
6. 6. Toss in the chicken slices, and stir-fry for 5-6 minutes until they are golden and cooked through.
7. 7. Add the onions, carrots, and green beans to the pan, and stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.
8. 8. In a small bowl, mix the coconut milk with soy sauce, cornstarch, and red chili flakes.
9. 9. Pour the coconut milk mixture into the pan, stirring well to coat the chicken and vegetables evenly.
10. 10. Let the sauce simmer for 2-3 minutes until it thickens slightly, stirring occasionally.
11. 11. Season with salt to taste, ensuring the flavors are balanced and well-rounded.
12. 12. Serve the stir-fry hot over steamed rice, garnished with additional chili flakes if desired.