Coconut and Chicken Stir-fry
7,9 / 10
ready in 55 min.
- 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
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.