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Easy Chicken Stir-Fry With Coriander And Spicy Sweet Sauce photo

Chicken Stir-Fry With Coriander And Spicy Sweet Sauce

This Chicken Stir-Fry is a flavor explosion! Quick, healthy, and packed with vibrant veggies and spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Stir-Fry:
  • 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 reduced-sodium chicken broth
  • 2 tablespoons 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

Equipment

  • Large skillet or wok
  • Pot for cooking rice
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

Cooking Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.