Ingredients and Weight:
- boneless, skinless chicken breasts: 2 pounds
- cornstarch: 1/4 cup
- brown sugar: 1/4 cup
- ground ginger: 1 teaspoon
- soy sauce: 1/4 cup
- coconut milk: 1 can (13.5 ounces)
- vegetable oil: 2 tablespoons
- red bell pepper: 1, sliced
- green bell pepper: 1, sliced
- yellow onion: 1, sliced
- carrots: 1 cup, sliced
- broccoli florets: 1 cup
- sesame seeds: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the chicken, cornstarch, brown sugar, ginger, and soy sauce. Mix well to coat the chicken.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and cook until browned on all sides.
- Pour in the coconut milk and bring to a boil.
- Add the bell peppers, onion, carrots, broccoli, and sesame seeds.
- Stir-fry for 5-7 minutes, or until the vegetables are tender and the sauce has thickened.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Sweet and savory flavors
- Tender and juicy chicken
- Colorful and vibrant vegetables
- Creamy and nutty coconut sauce
User Comments:
- "This stir-fry was delicious! The coconut sauce was creamy and flavorful, and the chicken was cooked perfectly." - John
- "I love that this dish is made with all fresh ingredients. It tastes so much better than anything I've had at a restaurant." - Mary
- "This is a great recipe for a quick and easy meal. The whole family enjoyed it!" - Susan
Special Precautions and Tips:
- If you don't have coconut milk, you can substitute heavy cream or milk.
- To make the dish spicier, add a pinch of red pepper flakes or sriracha sauce.
- Serve over rice or noodles for a complete meal.
