Stir Fried Broccoli Chicken
This is a simple stir fry with two main ingredients, chicken and broccoli, the dish then comes together with fresh herbs and spices in a coconut milk sauce.
Ingredients
Serves: 4
- 1 lime
- 1 (140ml) tin coconut milk
- 1 tablespoon soy sauce
- 1 1/2cm piece fresh ginger, peeled and finely diced
- 1 tablespoon light brown sugar
- 1 teaspoon cornflour
- 1/2 teaspoon green curry paste, optional
- 2 tablespoons vegetable oil
- 1 onion, halved and sliced
- 6 garlic cloves, crushed
- 1 head broccoli, cut into small florets, stalks thinly sliced
- 250g button mushrooms, halved
- 3 small chicken breast fillets or thigh fillets, cut into thin strips
- 1/4 cup finely sliced fresh basil
Directions
Preparation:25min ›
Cook:10min ›
Ready in:35min
- Grate the zest of the lime and squeeze 1 tablespoon of the juice into a small bowl. Add the coconut milk, soy sauce, ginger, sugar, cornflour and if you are using it, the curry paste then mix together. Set aside.
- Heat 1 tablespoon of the oil in a wok or large frying pan over a high heat. Add the onion and garlic and stir fry for 2 minutes until slightly softened. Add the broccoli florets and stalks then the mushrooms and continue to stir fry for a further 2 minutes. Transfer to a bowl.
- Heat the remaining oil in the wok. Add the chicken and stir fry for 2 minutes until light golden. Add the coconut milk mixture and return the vegetables to the wok then stir fry for 1 minute to thicken. Cover and simmer for 2 minutes, or until the chicken is cooked through and the vegetables are just tender. Sprinkle with the basil, toss together briefly and serve at once.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
A great quick recipe, with low spicy heat (for those that don't like lots of heat) and full of natural fresh tastes! - 20 Nov 2011
tried this yesterday, fresh flavors, really easy, two thumbs up - 16 Mar 2011
If I make it again I will decrease the lime, increase the coconut and the green curry paste. Fresh flavours - 13 Mar 2017
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