Stir-Fried Chicken and Vegetables with Spicy Coconut Sauce

Recipe updated August 2015

Stir-fry is a staple in my house. It’s the perfect method to bring out the best tastes and textures of fresh vegetables and thin pieces of meat or poultry—and it allows for limitless sauce recipes with bold, rich flavors and whatever amount of heat you prefer. At home, that means hot. But only if it's flavorful as well. Heat for the sake of heat, without taste, is...just heat. 

I added coconut milk to balance the hot and sour sauce with a little creamy sweetness. The combination of flavors is just enough to highlight the fresh vegetables and chicken without overpowering them.

Serves 4

Ingredients

For the Sauce

• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tbsp sambal oelek (ground fresh chile paste)
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tbsp peanut oil
• 3 red Thai chiles, finely chopped
• 2 garlic cloves, finely chopped
• 1-inch piece of ginger, peeled and finely chopped

For the Chicken and Vegetables

• 2 tsp cornstarch
• 1 lb boneless, skinless chicken thighs, cut into thin 2-inch strips
• 2 tbsp peanut oil, divided
• 3 scallions, white and light green parts only, cut into 1-inch pieces
• 2/3 cup coarsely chopped red bell pepper
• 6 oz thin asparagus stalks, cut into 2-inch pieces
• steamed white rice, for serving
• chopped cilantro, for garnish

Prepared Chicken

Vegetables, Garlic, and Ginger

Preparation

For the Sauce

1. Combine the coconut milk and next 6 ingredients (through cornstarch) in a bowl, stirring well to dissolve the cornstarch. Set aside.
2. Heat a wok over medium heat and add the peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.
3. Add the coconut milk mixture and bring to a simmer. Reduce the heat to low and cook until thickened, stirring constantly, 2-3 minutes. Transfer the sauce to a bowl and set aside.
4. Wipe out the wok.

Chile, Garlic, and Ginger

Sauce Beginning to Cook

Thickened Sauce

Spicy Coconut Sauce

For the Chicken and Vegetables

1. Place the cornstarch in a heavy, sealable plastic bag. Add the chicken, close the bag, and shake to coat well.
2. Re-heat the wok over medium-high heat. Add 1 tablespoon of peanut oil, swirling to coat.
3. Shake excess cornstarch off the chicken pieces and add to the pan. Stir-fry until tender and just cooked through, 7-8 minutes. Transfer the chicken to a bowl and discard any remaining liquid.
4. Add the remaining 1 tablespoon of peanut oil to the wok and add the scallions and bell pepper. Stir-fry 2 minutes. Add the asparagus and stir-fry 3 minutes.
5. Return the chicken to the wok and add the sauce, stirring to coat and combine, 1 minute.    

Chicken Beginning to Cook

Cooked Chicken

Scallion and Bell Pepper 

Asparagus Added

Chicken and Sauce Returned

Divide the rice among 4 shallow bowls and divide the chicken mixture on top. Garnish with cilantro and serve right away.

Stir-Fried Chicken and Vegetables with Spicy Coconut Sauce