Chicken stir fry Recipe

Name: Chicken stir fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless and skinless chicken thighs(cubed); 100 ml coconut oil; 1 vegetable broth cube in 1 cup warm water; 1 tablespoon ginger powder; 2 tablespoons chilli flakes; 100 ml honey; 1/2 red onion; 1 sweet pepper (cut into desired size stirps); 2 scallions diced; 2 cloves garlic (diced); 1 handfull fresh mint; 1 cup fresh spinach; 1 cup bok choi

Servings: persons

6 boneless and skinless chicken thighs(cubed)
100 ml coconut oil
1 vegetable broth cube in 1 cup warm water
1 tablespoon ginger powder
2 tablespoons chilli flakes
100 ml honey
1/2 red onion
1 sweet pepper (cut into desired size stirps)
2 scallions diced
2 cloves garlic (diced)
1 handfull fresh mint
1 cup fresh spinach
1 cup bok choi

1
Prep veggies and chicken
2
Add half the amount of coconut oil to hot whok and add chicken cubes(untill browned) , remove and place in bowl
3
Add remaining coconut oil and fry up veggies for 1 min then remove from heat in seperate bowl
4
Add chicken back to the whok and add vegetable broth
5
Add all dry engredients, mint and let cook untill chicken is cooked ,then add veggies back to the whok and cook for 1 min.
6
Serve with rice noodles

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 boneless and skinless chicken thighs(cubed), 100 ml coconut oil, 1 vegetable broth cube in 1 cup warm water, 1 tablespoon ginger powder, and more.

Yes, Chicken stir fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken stir fry

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