Spicy Coconut Chicken & Vegetable Stir-Fry with Brown Rice

Meal

A healthy, spicy coconut chicken and vegetable stir-fry with brown rice

Photos

Ingredients

Ingredients

• Serves 3
• 1/2 cup rice
• 360g chicken breast
• 300g red bell pepper
• 300g mushroom
• 300g brocolli florrets
• 1/2 medium onion
• 1 cup coconut milk
• 2 tbsp coconut aminos or soy sauce
• 1 tsp sugar
• 1 tsp onion powder
• One pinch ginger powder
• Chili flakes / chili powder
• 1/2 to 1 tsp cornstartch (if needed)
• Lemon, salt, pepper

Steps

1. Cook rice
2. Brown the onions completely and then added chopped chicken breasts to the pan
3. After you’ve added the chicken to the pan, add the coconut aminos/soy sauce, onion powder, pinch of chili flakes/powder, pinch of ginger powder, salt, pepper and lime or lemon juice.
4. Add sliced mushrooms, bell peppers and brocolli to the dish once the chicken is fully cooked.
5. Add coconut milk
6. Use medium heat and covered lid.
7. Ocassionally stir every few minutes. Add water if starts to dry.
8. Can add cornstartch to thicken the sauce if you prefer.
9. Once the chicken vegetable stir-fry and brown rice are cooked, remove from heat and leave to cool. Make sure the chicken is fully cooked before removing from the heat.

Notes

Avoid overcooking to prevent drying