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Chicken and Coconut Stir Fry

Rating: Recipe ratingRecipe ratingRecipe ratingRecipe ratingRecipe rating
2.9 out of 1608 votes

Course: Main course

Recipe Ingredients

  • 4 chicken breasts, skinned and boned
  • 2 garlic cloves
  • 1cm fresh ginger
  • 1 bunch spring onions
  • 2 tbsp vegetable oil
  • 1 stem lemon grass
  • 100g peanuts
  • 400ml can coconut milk
  • 4 tbsp oyster sauce
  • 3 tbsp fresh chopped coriander
  • salt
  • lime wedges

Recipe Instructions

- Using a sharp knife, cut the chicken breasts into thick strips, 4cm long.
- Finely chop or crush the garlic cloves. Peel the ginger and cut into pieces the size of matchsticks. Trim the spring onions and thickly slice on the diagonal.
- Heat the oil in a wok over high heat until almost smoking. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and stir-fry for a further 5 minutes, until browned. Add the spring onions and stir-fry for another minute.
- Finely shred lemon grass. Add to wok with peanuts while stir-frying vegetables. Add coconut milk after stirfrying chicken. Bring to boil, simmer 1 minute.
- Continue with basic recipe. Stir in oyster sauce, most of coriander and salt. Garnish with lime and coriander.

Entered by: Chris Entered: 31/10/2008

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