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 tablespoons light soy sauce; 2 tablespoons honey; 4 cups Chicken breasts (cut into pieces); 4.5 cups green Asparagus (trimmed); 4 tablespoons sesame oil; 1 onion (finely diced); 1 Pineapple (cut into small chunks); 0.375 cup chicken stock; 2 tablespoons lemon juice; 4 tablespoons Oyster sauce; ground Cloves; Chili powder

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 55 min.

Ready in

Calories:

1344

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,344 kcal	(64 %)
Protein	55.29 g	(56 %)
Fat	95.38 g	(82 %)
Carbohydrates	81.33 g	(54 %)
Sugar added	8.62 g	(34 %)
Roughage	24.89 g	(83 %)

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Vitamin A	55.55 mg	(6,944 %)
Vitamin D	0.14 μg	(1 %)
Vitamin E	1.48 mg	(12 %)
Vitamin B₁	0.5 mg	(50 %)
Vitamin B₂	0.36 mg	(33 %)
Niacin	32.48 mg	(271 %)
Vitamin B₆	1.29 mg	(92 %)
Folate	165.61 μg	(55 %)
Pantothenic acid	2.65 mg	(44 %)
Biotin	2.13 μg	(5 %)
Vitamin B₁₂	0.55 μg	(18 %)
Vitamin C	123.74 mg	(130 %)
Potassium	1,565.33 mg	(39 %)
Calcium	104.94 mg	(10 %)
Magnesium	149.73 mg	(50 %)
Iron	8.09 mg	(54 %)
Iodine	3.02 μg	(2 %)
Zinc	4.47 mg	(56 %)
Saturated fatty acids	70.83 g
Cholesterol	119 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

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

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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.