This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
372 Calories
Recipe Instructions
Step 1
Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
Step 2
Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
Step 3
Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.
Ingredients
2 teaspoons minced garlic
2 cups broccoli florets
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon avocado oil
1 teaspoon oyster sauce
1 tablespoon minced ginger
1 pound chicken breast, cut into bite-sized pieces
2 tablespoons white sugar or sugar substitute
0.5 onion, sliced
1.5 cups coconut milk
1.5 teaspoons curry powder
0.5 teaspoon chile-garlic sauce (such as Sriracha®)
