Stir-Fry Chicken & Veggies Recipe


This dish is quick and very easy to make. Full of creamy coconut sauce add lovely flavours.

Yield: 4 servings

Total Time Taken: 30 minutes


1 pound broccoli

1 white onion, peeled and thinly sliced

1 pound cooked chickens, sliced

2 tablespoons olive oil

1 2⁄3 cups coconut milk, full cream

Salt – 1 teaspoon

Ground black pepper – ½ teaspoon

2 tablespoons green curry paste

2 tablespoons peanut butter

5 tablespoons salted peanuts


  1. Rinse broccoli, peel the lower part of the stem and then cut lengthwise into thin wedges in such a way that florets and stems are joined together.
  2. Place a medium-sized skillet pan over a high flame, add oil and let heat. Add onion and broccoli and sauté for 2-3 minutes until tender-crisp, stirring occasionally.
  3. Add salt, black pepper and curry paste, then add chicken and peanut butter, pour in the milk and stir until mixed well.
  4. Let simmer for 3 minutes until warmed through. Garnish with peanuts and serve.

Nutritional Information Per Serving: 132.1 Cal, 11.4 g total fat (1.2 g sat. fat), 7 mg chol., 133.9 mg sodium, 7.4 g carb., 2.5 g fiber, 5.1 g protein.

Stir-Fry Chicken & Veggies


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