Chicken and Broccoli Stir-Fry with Thai Coconut Sauce
The Briny Lemon
The Briny Lemon
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • tbsp water
  • tsp cornstarch
  • cup coconut milk
  • tbsp soy sauce
  • tbsp fish sauce
  • tbsp brown sugar
  • tbsp brown sugar
  • tsp fresh lime juice
  • tsp toasted sesame oil
  • Thai chiles, finely chopped
  • garlic cloves, finely chopped
  • lb boneless, skinless chicken breast, cut into thin
  • tsp cornstarch
  • tbsp peanut oil, divided
  • oz broccoli florets (about 3 generous cups)

  • cup thin, diagonally sliced peeled carrot
  • cups cooked Coconut and Scallion Rice (or cooked white rice)
  • 15 seconds. Transfer to a bowl and set aside. Wipe out the wok.
  • 1 tablespoon of peanut oil. Add the
  • 1 tablespoon of peanut oil to the wok. Add the broccoli and



Log in or Register to write a comment.