Coconut Chicken Stirfry Over Rice Weight Watcher Friendly Recipes

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COCONUT CHICKEN STIR FRY



Coconut Chicken Stir Fry image

Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.

Provided by greystonecooks

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 15

¼ cup butter
1 teaspoon cumin seeds
4 large skinless, boneless chicken breast halves, thinly sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
2 large carrots, thinly sliced
4 cloves garlic, diced
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon curry powder, or more to taste
salt and ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

  • Melt butter in large frying pan over medium heat.
  • Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
  • Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
  • Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
  • Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
  • Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g

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