Thai Chicken Stir-Fry With Coconut, Chili, and Lime

Name: Thai Chicken Stir-Fry With Coconut, Chili, and Lime
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 2/3 cup coconut milk; 2 1/2 tablespoons fish sauce; 3 1/2 tablespoons fresh lime juice; 1 1/2 tablespoons soy sauce; 1/3 to 1/2 teaspoon crushed dried chile (chili flakes); 2 1/2 teaspoons brown sugar; 2 to 3 boneless chicken breasts, or 5 to 6 chicken thighs, cut into strips or bite-size pieces; 2 tablespoons vegetable oil; 1 shallot, finely chopped, or 1/4 cup chopped purple onion; 5 to 6 cloves garlic, minced; 2 thumb-size pieces galangal or ginger, thinly sliced into matchsticks; 1 fresh red chile, thinly sliced, or 1/4 to 1/3 teaspoon dried chile flakes; 2 cups halved green beans; 2 to 3 makrut lime leaves, optional; 7 to 8 shiitake or other type mushrooms, sliced; 1 red bell pepper, sliced into strips; A generous handful of fresh basil; Thai Jasmine rice or noodles

A quick 20-minute chicken stir-fry features a vibrant blend of coconut, chili, and lime flavors, offering a superior alternative to commercial take-out.

⭐ 4.1 (130 reviews) Prep: 10 minCook: 10 minTotal: 20 minYields: 4 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Thai Asian

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Ingredients

Stir-Fry Sauce

2/3 cup coconut milk
2 1/2 tablespoons fish sauce
3 1/2 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
1/3 to 1/2 teaspoon crushed dried chile (chili flakes)
2 1/2 teaspoons brown sugar
2 to 3 boneless chicken breasts, or 5 to 6 chicken thighs, cut into strips or bite-size pieces
2 tablespoons vegetable oil
1 shallot, finely chopped, or 1/4 cup chopped purple onion
5 to 6 cloves garlic, minced
2 thumb-size pieces galangal or ginger, thinly sliced into matchsticks
1 fresh red chile, thinly sliced, or 1/4 to 1/3 teaspoon dried chile flakes
2 cups halved green beans
2 to 3 makrut lime leaves, optional
7 to 8 shiitake or other type mushrooms, sliced
1 red bell pepper, sliced into strips
A generous handful of fresh basil

For Serving:

Thai Jasmine rice or noodles

Instructions

Combine 2/3 cup coconut milk, 2.5 tablespoons fish sauce, 3.5 tablespoons lime juice, 1.5 tablespoons soy sauce, 1/3 to 1/2 teaspoon crushed chile, and 2.5 teaspoons brown sugar; stir until the sugar dissolves. Taste and adjust flavors as needed.
Place 2-3 boneless chicken breasts (or 5-6 chicken thighs, cut) in a bowl and coat with 1/4 cup of the stir-fry sauce; set aside.
Heat a wok or large frying pan over medium-high heat with 2 tablespoons vegetable oil. Add 1 chopped purple onion, 5-6 minced garlic cloves, 2 thumb-size pieces galangal or ginger (sliced), and 1 sliced fresh red chile or 1/4 to 1/3 teaspoon chile flakes. Stir-fry for 1-2 minutes until fragrant.
Add the coated chicken, 2 cups halved green beans, and 2-3 makrut lime leaves (if using). Stir-fry for 5-6 minutes until the chicken is cooked, adding more stir-fry sauce as you go.
Incorporate 7-8 sliced shiitake or other mushrooms and 1 sliced red bell pepper. Add enough stir-fry sauce to keep ingredients moist and simmering. Simmer for 3-5 minutes until the vegetables are bright and crisp.
Reduce the heat to low. Perform a final taste-test and adjust seasoning with additional fish sauce for flavor or saltiness, or lime juice if too salty or sweet.
Garnish with fresh basil and optional fresh-cut chili. Serve with Thai jasmine rice or noodles.

Nutritional Info (per serving)

Calories: 376 kcal

Carbohydrate: 22 g

Cholesterol: 77 mg

Fiber: 5 g

Protein: 33 g

Saturated Fat: 9 g

Sodium: 1294 mg

Sugar: 10 g

Fat: 19 g

Unsaturated Fat: 0 g