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Homemade 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-packed delight! Quick, nutritious, and colorful, it's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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)
  • 1/2 cup reduced-sodium chicken broth + 2 tablespoons
  • 1/2 cup coconut aminos
  • 2 tablespoons coconut sugar
  • 1 teaspoon sriracha (if desired)
  • 1 large lime (in wedges)
  • 1/4 cup Thai basil (finely chopped)
  • toasted sesame seeds (if desired)

Equipment

  • Large Skillet or Wok
  • Rice Cooker or Pot
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons

Method
 

Directions:
  1. Begin by cooking the white rice according to package instructions. This usually involves rinsing the rice, adding it to a pot with water, bringing it to a boil, then reducing the heat and simmering until the water is absorbed. If you have a rice cooker, now is the perfect time to use it for perfectly fluffy rice.
  2. While the rice cooks, take your cubed chicken breast and season it with 2 teaspoons of ground coriander. This will infuse the chicken with flavor as it cooks.
  3. In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the pan. Cook for about 5-7 minutes, stirring frequently until the chicken is browned and cooked through.
  4. Next, add the minced ginger, chopped portobello mushrooms, and red bell pepper to the skillet. Stir everything together and cook for another 2-3 minutes until the vegetables are just tender.
  5. Now it’s time to add the chopped bok choy stalks to the skillet. Cook for an additional 2 minutes, then add the leafy parts and stir until they wilt.
  6. In a small bowl, whisk together the remaining 2 teaspoons of ground coriander, chicken broth, coconut aminos, coconut sugar, and sriracha (if using). Pour this mixture over the chicken and vegetables in the skillet. Stir well to combine everything and let it simmer for about 2-3 minutes until the sauce thickens slightly.
  7. Once the sauce has thickened and everything is well-coated, remove the skillet from heat. Serve the Chicken Stir-Fry with Coriander and Spicy Sweet Sauce over a bed of fluffy white rice. Garnish with fresh lime wedges, chopped Thai basil, and a sprinkle of toasted sesame seeds if desired.

Notes

  • This stir-fry can be made ahead and stored for up to 3 days in the fridge.
  • For a vegetarian option, replace chicken with cubed tofu or tempeh.
  • Feel free to customize your vegetables based on what you have on hand.