Thai Chicken Stir-Fry With Coconut Rice Recipe

Name: Thai Chicken Stir-Fry With Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: rice Coconut; chicken Thai, Stir-Fry; 1 1/2 cups jasmine rice such as Thai Kitchen(R); 13 2/3 ounces Thai Kitchen Coconut Milk; 1 1/4 cups water; 1 teaspoon sugar; 1 pinch salt; 1 pound boneless, skinless chicken breasts cut into 3/4-inch chunks; 3 tablespoons flour; 1 cup chicken stock Kitchen Basics(R) Original; 1/4 cup honey; 1/4 cup soy sauce; 1 teaspoon ginger McCormick GourmetTM Organic, Ground; 1/2 teaspoon garlic powder McCormick GourmetTM Organic; 1/4 teaspoon red pepper McCormick GourmetTM Organic, Crushed; 2 tablespoons vegetable oil divided; 2 cups snow peas; 1 red bell pepper medium, cut into 3/4-inch chunks; 1 onion small, cut into thin wedges

Servings: persons

rice Coconut
chicken Thai, Stir-Fry
1 1/2 cups jasmine rice such as Thai Kitchen(R)
13 2/3 ounces Thai Kitchen Coconut Milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 pound boneless, skinless chicken breasts cut into 3/4-inch chunks
3 tablespoons flour
1 cup chicken stock Kitchen Basics(R) Original
1/4 cup honey
1/4 cup soy sauce
1 teaspoon ginger McCormick GourmetTM Organic, Ground
1/2 teaspoon garlic powder McCormick GourmetTM Organic
1/4 teaspoon red pepper McCormick GourmetTM Organic, Crushed
2 tablespoons vegetable oil divided
2 cups snow peas
1 red bell pepper medium, cut into 3/4-inch chunks
1 onion small, cut into thin wedges

1
Rinse jasmine rice with water. Drain well. Set aside. Bring coconut milk, water, sugar and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender.
2
Meanwhile, coat chicken with flour in medium bowl. Remove chicken. Set aside. Add stock, honey, soy sauce, ginger, garlic powder and red pepper to remaining flour in bowl; stir until smooth.
3
Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables; stir fry 5 minutes or until tender-crisp.
4
Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir-fry until heated through. Serve with Coconut Rice.

878

kcal

Calories

Fat

103

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: rice Coconut, chicken Thai, Stir-Fry, 1 1/2 cups jasmine rice such as Thai Kitchen(R), 13 2/3 ounces Thai Kitchen Coconut Milk, and more.

Yes, Thai Chicken Stir-Fry With Coconut Rice 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.

Thai Chicken Stir-Fry With Coconut Rice

How did you like this recipe?

Frequently Asked Questions