Coconut Chicken Stir Fry
Recipe from Andrea Todd
This simple recipe for coconut chicken stir fry was taught in a City Market class on cooking sustainable meat and seafood. If you add a spoonful of Thai curry paste and coconut milk, you have a Thai curry.
Prep Time
20 minutes
Cook Time
30 minutes
Yield
2 Servings
Ingredients
2 cups chicken
1 tablespoon coconut oil
4 carrot
2 bell pepper, red
1⁄4 pepper, poblano
Instructions
Place the coconut oil to a skillet over medium-high heat. When the oil is hot, add chicken pieces. Sauté for a few minutes and then lower heat. Add carrots and then peppers and cook until softened. Add salt and pepper to taste and serve over rice.