Chicken Stir-Fry With Coriander And Spicy Sweet Sauce
If you’re on the lookout for a vibrant, flavor-packed dish that comes together in a flash, look no further than this Chicken Stir-Fry With Coriander And Spicy Sweet Sauce. This recipe is perfect for busy weeknights when you want something delicious and nutritious without spending hours in the kitchen. The combination of tender chicken, fresh vegetables, and a zesty sauce makes this dish a family favorite that will have everyone asking for seconds. Plus, it’s an excellent way to incorporate more veggies into your meals while enjoying the delightful warmth of spices.
Why Cooks Rave About It
The secret to the success of Chicken Stir-Fry With Coriander And Spicy Sweet Sauce lies in its balance of flavors and textures. The aromatic ground coriander complements the sweetness of the coconut sugar and the tanginess of the lime, creating a sauce that’s both savory and slightly sweet. The fresh ingredients, like bok choy, red bell pepper, and portobello mushrooms, add a satisfying crunch and vibrant colors to the dish. It’s not just a meal; it’s a celebration of freshness and flavor, making it a go-to for anyone who loves quick, healthy cooking.
Shopping List
- 1 cup uncooked white rice
- 1 pound boneless, skinless chicken breast, cubed
- 4 teaspoons ground coriander, divided
- 2 tablespoons olive oil
- 1 teaspoon fresh ginger, minced
- 2 portobello mushrooms, chopped
- 1 red bell pepper, chopped
- 4 cups bok choy, chopped (stalks and leafy parts divided)
- 1/2 cup + 2 tablespoons reduced-sodium chicken broth
- 1/2 cup coconut aminos
- 2 tablespoons coconut sugar
- 1 teaspoon sriracha, if desired
- 1 large lime, cut into wedges
- 1/4 cup Thai basil, finely chopped
- Toasted sesame seeds, for garnish, if desired
Kitchen Gear Checklist
- Large skillet or wok for stir-frying
- Pot for cooking rice
- Sharp knife for chopping vegetables
- Cutting board
- Measuring cups and spoons for accurate ingredient portions
- Spatula or wooden spoon for stirring
Stepwise Method: Chicken Stir-Fry With Coriander And Spicy Sweet Sauce
Step 1: Cook the Rice
Begin by cooking the white rice according to package instructions. Typically, this involves rinsing the rice under cold water and then boiling it in a pot with double the amount of water until tender. Once cooked, set it aside and keep it warm.
Step 2: Prepare the Chicken
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Season the cubed chicken breast with 2 teaspoons of ground coriander. Add the chicken to the hot skillet and sauté until golden brown and cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the minced ginger and sauté for about 30 seconds until fragrant. Next, add the chopped portobello mushrooms and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
Step 4: Add Bok Choy
Add the chopped bok choy stalks to the skillet and continue to stir-fry for another 2 minutes. Then, add the leafy parts of the bok choy and continue to cook until just wilted.
Step 5: Create the Sauce
In a small bowl, whisk together the chicken broth, coconut aminos, coconut sugar, sriracha (if using), and the remaining 2 teaspoons of ground coriander. Pour this sauce into the skillet with the vegetables and stir to combine.
Step 6: Combine Chicken and Sauce
Return the cooked chicken to the skillet and toss everything together, ensuring the chicken and vegetables are well-coated with the sauce. Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened slightly.
Step 7: Serve
To serve, spoon a generous portion of the rice onto each plate and top with the Chicken Stir-Fry. Garnish with chopped Thai basil, a sprinkle of toasted sesame seeds, and lime wedges on the side for an extra zesty kick.
Spring–Summer–Fall–Winter Ideas
- Spring: Add snap peas and asparagus for a fresh spring twist.
- Summer: Incorporate zucchini and summer squash for a light, seasonal touch.
- Fall: Swap bok choy for kale and add roasted butternut squash for warmth.
- Winter: Use hearty root vegetables like carrots and parsnips for a comforting dish.
Troubles You Can Avoid
To ensure your Chicken Stir-Fry With Coriander And Spicy Sweet Sauce is a success, keep these tips in mind:
- Do not overcrowd the pan while cooking the chicken; this can lead to steaming instead of browning.
- Prep all your ingredients before you start cooking to keep the stir-fry process quick and efficient.
- Adjust the amount of sriracha based on your spice preference—always start with a little and add more if desired.
- Ensure that your vegetables are cut uniformly to promote even cooking.
Keep It Fresh: Storage Guide
To keep your Chicken Stir-Fry With Coriander And Spicy Sweet Sauce fresh:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, consider freezing the stir-fry without the rice. It can last for up to 2 months in the freezer.
- When reheating, add a splash of chicken broth to keep the stir-fry moist and delicious.
Chicken Stir-Fry With Coriander And Spicy Sweet Sauce Q&A
Can I use other proteins instead of chicken?
Absolutely! This stir-fry is versatile, and you can substitute chicken with shrimp, beef, or tofu for a vegetarian option. Adjust the cooking time accordingly based on the protein you choose.
Is this dish gluten-free?
Yes, if you use gluten-free soy sauce or coconut aminos, this dish can easily be made gluten-free. Always check labels to ensure all ingredients meet your dietary needs.
Can I make this stir-fry in advance?
While stir-fries are best enjoyed fresh, you can prep the ingredients ahead of time. Chop the vegetables and marinate the chicken, then store them separately in the fridge until you’re ready to cook.
What can I serve with this stir-fry?
This Chicken Stir-Fry With Coriander And Spicy Sweet Sauce pairs beautifully with steamed rice, quinoa, or even cauliflower rice for a low-carb alternative. You can also serve it alongside a fresh salad for a complete meal.
Before You Go
This Chicken Stir-Fry With Coriander And Spicy Sweet Sauce is not just a meal; it’s an experience filled with comforting flavors and delightful textures. Whether you’re a seasoned cook or a kitchen novice, this recipe is designed to inspire you to whip up a fast and fabulous dinner. So gather your ingredients, unleash your inner chef, and enjoy this vibrant dish that will undoubtedly become a staple in your household. Happy cooking!
Chicken Stir-Fry With Coriander And Spicy Sweet Sauce
Ingredients
Equipment
Method
- Begin by cooking the white rice according to package instructions. Typically, this involves rinsing the rice under cold water and then boiling it in a pot with double the amount of water until tender. Once cooked, set it aside and keep it warm.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Season the cubed chicken breast with 2 teaspoons of ground coriander. Add the chicken to the hot skillet and sauté until golden brown and cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the minced ginger and sauté for about 30 seconds until fragrant. Next, add the chopped portobello mushrooms and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
- Add the chopped bok choy stalks to the skillet and continue to stir-fry for another 2 minutes. Then, add the leafy parts of the bok choy and continue to cook until just wilted.
- In a small bowl, whisk together the chicken broth, coconut aminos, coconut sugar, sriracha (if using), and the remaining 2 teaspoons of ground coriander. Pour this sauce into the skillet with the vegetables and stir to combine.
- Return the cooked chicken to the skillet and toss everything together, ensuring the chicken and vegetables are well-coated with the sauce. Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened slightly.
- To serve, spoon a generous portion of the rice onto each plate and top with the Chicken Stir-Fry. Garnish with chopped Thai basil, a sprinkle of toasted sesame seeds, and lime wedges on the side for an extra zesty kick.
Notes
- Do not overcrowd the pan while cooking the chicken; this can lead to steaming instead of browning.
- Prep all your ingredients before you start cooking to keep the stir-fry process quick and efficient.
- Adjust the amount of sriracha based on your spice preference—always start with a little and add more if desired.
