Recipe of Super Quick Homemade Stir-Fry with Sweet Chilli Coconut Sauce
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Ultimate Stir-Fry with Sweet Chilli Coconut Sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Stir-Fry with Sweet Chilli Coconut Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir-Fry with Sweet Chilli Coconut Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stir-Fry with Sweet Chilli Coconut Sauce is 5-6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Stir-Fry with Sweet Chilli Coconut Sauce estimated approx 1 hour.
To begin with this recipe, we must first prepare a few components. You can have Stir-Fry with Sweet Chilli Coconut Sauce using 15 ingredients and 7 steps. Here is how you cook that.
A comforting stir-fry with a sweet and salty flavour, and a good hit of chilli!
Ingredients and spices that need to be Get to make Stir-Fry with Sweet Chilli Coconut Sauce:
- 500 g chicken thigh, cut into bite-sized pieces
- 3 medium carrots, thinly sliced
- 1 medium broccoli, roughly chopped
- 500 g white mushroom, quartered
- 1 brown onion, diced
- 6 bird eye chillies,thinly sliced
- 8-10 lime leaves, stem removed and cut into matchsticks
- 400 ml coconut milk
- 1/4 cup soy sauce
- 1/2 cup sweet chilli sauce
- 2 tbsp fish sauce
- 1 lime, juiced
- 2 tsp ginger powder
- 2 tsp garlic powder
- 2 tbsp canola oil
Instructions to make to make Stir-Fry with Sweet Chilli Coconut Sauce
- Combine chicken thighs, sweet chilli sauce, and soy sauce in a bowl. Set aside to marinade for at least 30 minutes.
- Heat canola oil in a wok or large saucepan over high heat. Brown the onion, stirring occasionally. Approx. 2 mins.
- Add chicken and the marinade. Allow to caramalise for approx. 10 mins. Avoid stirring too often (no more than 2-3 times).
- Once the sauce has thickened, add broccoli and carrots. Stir through to ensure vegetables are nicely coated with the sauce. Approx 2-3 mins.
- Add mushrooms and lime leaves. Stir through for approx. 2 mins.
- Toss through the garlic and ginger powder, then pour in coconut milk and give it a quick stir. Reduce heat to low. Finally add the chopped chillies and fish sauce, and give it one last stir. Allow to simmer for 10 mins.
- Add lime juice before serving.
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