Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, sliced thin
- 4 cloves garlic, minced
- 1 cup fresh basil leaves
- 1 can (13.5 oz) coconut milk (full-fat or light)
- 2 tbsp soy sauce or fish sauce
- 1 tbsp lime juice
- 2 tbsp olive oil or coconut oil
- 2 bell peppers, sliced
- 2 carrots, julienned
- 2 cups broccoli florets
- 1/2 tsp red chili flakes or fresh sliced chili (optional)
- Cooked jasmine rice or rice noodles, for serving
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
- In the same pan, sauté garlic until fragrant, about 30 seconds.
- Add bell peppers, carrots, and broccoli. Stir-fry until tender-crisp, about 4–5 minutes.
- Pour in coconut milk and soy sauce (or fish sauce). Simmer 3–4 minutes until slightly thickened.
- Return chicken to the pan. Stir in basil leaves and lime juice. Toss to combine.
- Serve hot over rice or noodles, garnished with extra basil or chili flakes.
Notes
- Swap chicken for shrimp, beef strips, or tofu for variation.
- Add Thai red curry paste or extra chilies for more heat.
- Try different vegetables like zucchini, snap peas, or baby corn.
- For a nutty finish, drizzle with toasted sesame oil before serving.
- Reheat leftovers with a splash of coconut milk or broth to keep sauce smooth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe (without rice)
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
