Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 12 oz (340g) vermicelli noodles or 9 oz (250g) rice noodles
- 2 chicken breast fillets (about 1 lb or 450g), thinly sliced
- 14 oz (400g) mixed stir-fry vegetables (bell peppers, snap peas, carrots, broccoli)
- 6 oz (180g) coconut and lime Thai stir-fry sauce
- 1/4 cup fresh cilantro leaves, for garnish
- 2 tbsp vegetable oil for cooking
- Salt and pepper to taste
Step-by-Step Instructions
-
Prepare the Noodles
Bring a large pot of water to a boil. Cook the noodles according to the package instructions until they’re al dente. Drain well and set aside.
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Cook the Chicken
Heat 1 tablespoon of oil in a large wok or non-stick skillet over high heat. Add half of the sliced chicken, season with a pinch of salt and pepper, and stir-fry for 2-3 minutes until golden brown and cooked through. Transfer to a plate and repeat with the remaining chicken.
-
Stir-Fry the Vegetables
In the same wok, add the remaining oil and stir-fry the mixed vegetables for 2-3 minutes until they’re crisp-tender.
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Combine and Sauce
Return the cooked chicken to the wok with the vegetables. Pour in the coconut and lime Thai stir-fry sauce. Stir-fry for 1-2 minutes until everything is well combined and heated through.
-
Add Noodles
Gently fold in the cooked noodles, tossing everything together until the noodles are well coated with the sauce and heated through.
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Serve
Divide the stir-fry among four serving bowls. Garnish generously with fresh cilantro leaves and serve immediately.
Chef’s Tips and Tricks
- Protein Swap: Feel free to substitute chicken with shrimp, tofu, or thinly sliced beef for variety.
- Veggie Boost: Add extra vegetables like bean sprouts, sliced mushrooms, or baby corn for more texture and nutrients.
- Spice it Up: For heat lovers, stir in a teaspoon of sriracha or red chili flakes while cooking.
- Nutty Crunch: Sprinkle some chopped peanuts or cashews on top for added crunch and flavor.
- Prep Ahead: Slice the chicken and chop the vegetables in advance to make weeknight cooking even faster.
Nutritional Information
Per serving (approximate values):
- Calories: 420
- Protein: 25g
- Carbohydrates: 55g
- Fat: 12g
- Fiber: 4g
- Sugar: 6g
This Chicken and Coconut Stir-Fry is not only delicious but also a well-balanced meal. It’s rich in lean protein from the chicken, complex carbohydrates from the noodles, and a variety of vitamins and minerals from the mixed vegetables. The coconut in the sauce adds healthy fats, making this a satisfying and nutritious dinner option.
