Thai Chicken Stir Fry With Coconut Milk and Cilantro |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe came from the Vancouver Six O'clock cookbook. These recipes were compiled by our local newspaper. 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 |
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:
1. Prepare the vegetables and chicken.
2. Brown sauce: Combine the ingredients and set aside.
3. 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.
4. 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.
5. Add the cilantro and coconut milk and cook until heated through and chicken is cooked.
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