Thai Coconut Chicken Stir-fry

Thai Coconut Chicken Stir-fry

Thai Coconut Chicken Stir-fry – This is an exquisite dish that I prepared for my mother and served over a bed of rice along with a nice glass of red.  Feel free to let your creativity be your guide by adding other veggies as well!

Prep time: 20 minutes
Cook time: 20 minutes
Serving: 4


1 cup brown rice
3 boneless, skinless chicken breasts, cut into strips
1 red pepper, chopped
¼ cup red onion, chopped
1 garlic clove, minced
1 tbsp fresh ginger, minced
6-8 mushrooms sliced
¼ cup chopped, fresh cilantro
1 Tbsp canola oil

Sauce (combine in measuring cup)

2/3 cup coconut milk
1 whole lime squeezed or juiced
1-1/2 tbsp soya sauce (check for gluten if celiac or gluten intolerant)
1/2 tsp crushed chili flakes
2 tsp brown sugar


1. In a warm skillet add 1 tbsp of canola oil and sliced chicken breasts. Cook on mediumuntil no pink remains.

2. Remove chicken from skillet when cooked and set aside in bowl.
3. Cook brown rice according to instructions.
4. In skillet sauté onions and red peppers until tender. Stir in mushrooms, garlic, and ginger and cook until fragrant.
5. Add the sauce and chicken to the veggies in the skillet. Heat through.
6. Place coconut chicken veggie mixture on top of a bed of brown rice
7. Garnish with fresh cilantro.
Optional: Top with crushed nuts
Enjoy! 🙂
Ps. Recipe is also gluten free for those on a special diet