Coconut and Chicken Stir-fry

Name: Coconut and Chicken Stir-fry
Total time: 55 min
Yield: 4
Cuisine: American, Asian, Caribbean
Ingredients: 2 Coconut; 3 Tbsps light soy sauce; 2 Tbsps honey; 4 cups Chicken breasts (cut into pieces); 4.5 cups green Asparagus (trimmed); 4 Tbsps sesame oil; 1 onion (finely diced); 1 Pineapple (cut into small chunks); 0.375 cup chicken stock; 2 Tbsps lemon juice; 4 Tbsps Oyster sauce; ground cloves; Chili powder

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

7,9 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 55 min.

Ready in

Ingredients

for

servings

Ingredients: 2 Coconut; 3 Tbsps light soy sauce; 2 Tbsps honey; 4 cups Chicken breasts (cut into pieces); 4 ½ cups green Asparagus (trimmed); 4 Tbsps sesame oil; 1 onion (finely diced); 1 Pineapple (cut into small chunks); ⅜ cup chicken stock; 2 Tbsps lemon juice; 4 Tbsps Oyster sauce; ground cloves; Chili powder

How healthy are the main ingredients?

Chicken breast sesame oil soy sauce honey Coconut onion

print shopping list

Preparation steps

Drill holes in the three hollows in each coconuts, drain and reserve the coconut milk, then cut each coconut in half with a saw.

Whisk the soy sauce and honey together and brush over the chicken.

Cook the asparagus in boiling salted water for around 7 minutes, drain, quench in cold water and cut into pieces on the diagonal.

Heat the oil in a wok. Add the onions and fry until translucent, then add the chicken and fry for 1-2 minutes before adding the pineapple and asparagus.

Pour in the chicken stock and coconut milk and season with the lemon juice, oyster sauce, salt, ground black pepper, a pinch of ground cloves and a pinch of chilli powder.

Simmer for around 4 minutes then spoon into the coconut halves and serve hot.