Chicken Thigh and Coconut Stir-Fry
Chicken Thigh and Coconut Stir-Fry

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken thigh and coconut stir-fry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Thigh and Coconut Stir-Fry is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Chicken Thigh and Coconut Stir-Fry is something which I’ve loved my whole life.

This coconut chicken stir fry is perfumed with an assortment of spices to make a dish that goes well over rice or pasta. This easy chicken stir fry recipe is quick to make and tastes better than any take-out you can buy! Thai Chicken Stir-Fried With Coconut, Chili & Lime Recipe.

To begin with this recipe, we have to prepare a few components. You can cook chicken thigh and coconut stir-fry using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken Thigh and Coconut Stir-Fry:
  1. Get 1 thigh Chicken thigh meat
  2. Take 1 pinch Salt
  3. Get 1 dash Pepper
  4. Get 1/4 Onion
  5. Take 1/4 Yellow bell pepper
  6. Get 1/2 Cucumber
  7. Make ready 1 tbsp Shredded coconut
  8. Prepare 1 tbsp Ginger (finely chopped)
  9. Make ready 1 tsp ＊ Sugar
  10. Prepare 2 tsp ＊ Usukuchi soy sauce
  11. Get 2 tsp ＊ Lemon juice
  12. Make ready 2 tsp ＊ Water
  13. Prepare 1 Vegetable oil

Serve chicken stir-fry over rice and top with basil and chili slices. Pour in the chicken stock and coconut milk and season with the lemon juice, oyster sauce, salt, ground black pepper, a pinch of ground cloves and a pinch of chilli. Sesame Chicken Stir-Fry with Coconut-Ginger Brown Rice + Crushed Cashews. And this healthy stir fry = all the healthy deliciousness packed in a skillet.

Instructions to make Chicken Thigh and Coconut Stir-Fry:
  1. Cut the chicken into bite-sized pieces. Rub in some salt and pepper, and let sit.
  2. Julienne the onion and bell pepper. Cut the cucumber in half lengthwise, then slice diagonally into thin pieces. Dish the vegetables up. (Soak the onion in water if it tastes too sharp.)
  3. Finely chop the ginger. Combine the ＊ ingredients.
  4. Heat some vegetable oil in a frying pan and put in the chicken with its skin-side facing down. Once it's nicely browned, flip it over and cook well.
  5. Use a paper towel to wipe off any excess oil on the frying pan. Add the ginger and coconut and stir fry.
  6. When fragrant, add the flavoring ingredients from Step 3. Mix everything together, and turn the heat off.
  7. Place the chicken on top of the vegetables. Pour the remaining sauce over the chicken and vegetables directly from the frying pan, and enjoy.

I love this recipe because not only is it easy, but it's actually pretty healthy. Transfer to a plate and repeat the process with the remaining chicken thighs. Add enough peanut oil to the hot wok to coat the bottom. Chicken breasts: are leaner than chicken thighs and are what I usually use for this recipe. Just make sure you don't cut the pieces too small or they.

So that’s going to wrap it up for this special food chicken thigh and coconut stir-fry recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!