Thai Chicken Stir-Fry with Coconut Rice

Better than take-out – this Thai-style chicken and vegetable stir-fry is served over a creamy coconut rice.

Serves: 6
20 mins Prep time 25 mins Cook time
20 mins Prep time
25 mins Cook time
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition information

(Amount per serving)

  • 499Calories: 499Cholesterol: 49mg
  • Sodium: 773mgProtein: 25g
  • Total Fat: 19gFiber: 2g
  • Carbohydrate: 57g