Weeknight Coconut Hoisin Chicken Stir-fry

December is a busy month with the holidays, shopping, wrapping, festivities & events & entertaining (all with Covid still dictating restrictions), cooking, baking, sweets and indulgences, so it’s nice to have a quick and easy healthy meal during this hectic busy time.

Stir-frys are quick to cook to serve your family and friends and filled with nutrition – veggies, a healthy fat to cook with, a healthy carb, like rice, to serve with and a protein, in this case chicken breast, but you could use another meat, tempeh, marinated tofu or white beans or chickpeas, all round out this complete and balanced delicious meal.  

The lovely, delicate, subtle flavour of the stir-fry sauce in this recipe lets the taste of the veggies shine through and not be overwhelmed by a too spicy sauce.

Peppers are an antioxidant, low in calories, rich in vitamin C, especially the red ones, VitE, VitA, folate, and potassium.

Zucchini – technically a fruit but always treated as a veggie, zucchini contains many important vitamins, minerals, and antioxidants, has a high fiber content and a low calorie count, is rich in Vit B6, beneficial for blood glucose levels, VitA, lutein and zeaxanthin all which are important for eye health, rich in potassium for heart health, and provides immune system support.  

Green Beans – like peas, are an antioxidant to strengthen the immune system, good source of vitamins C and E, vitamins A and B, zinc and coumestrol, help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.

As always, when you make this recipe, I would love to see your creation so please post a photo of your weeknight Coconut Hoisin Chicken Stir-Fry goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time:  10 minutes / Cook Time: 20-25 minutes / Serves: 3-4

Ingredients

  • 3 Cloves Garlic – sliced and set aside to create their nutritional magic

  • 3 Boneless Skinless Chicken Breasts – sliced

  • 1 Tablespoon Sesame Oil and 1 Tablespoon Avocado Oil - to cook the chicken. Alternate to Avocado Oil is Olive Oil or Grape Seed Oil

  • 1 Tablespoon Avocado Oil - to cook the veggies

  • 1 Medium Onion - diced

  • 2 Cups Green Beans - trimmed and cut into 2" pieces 

  • 1 Red Bell Pepper – deseeded and sliced

  • 1 Orange Bell Pepper – deseeded and sliced

  • 1 Zucchini – sliced

  • 1 Tablespoon Fresh Ginger - grated

  • 2 Tablespoons Thai Red Curry Paste

  • 2 Tablespoons Tamari

  • 1 Tablespoon Hoisin (Homemade is easy to make and so delicious)

  • 1 14 ounce / 400 ML Can Coconut Milk

  • 1/4 cup Fresh Lovage or Parsley – Alternate: 1 Tablespoon Dried Parsley

  • 2 Green Onions - sliced for garnish

  • Rice or Rice Noodles or Quinoa - for serving

How It’s Made

  • Over medium heat, pan fry the chicken breasts slices in the 1 tablespoon sesame and avocado oil until just cooked through and nicely browned. Remove to a dish and set aside.

  • In the same pan as you cooked the chicken, heat the 1 tablespoon of avocado oil to cook the veggies. Add the onions, garlic and green beans and sauté for 2 minutes, then add the peppers and zucchini.

  • Sauté to roast/char the veggies a bit then add 1/3 cup water, stir, cover and let the water steam the veggies until tender crisp - about 3 minutes. 

  • Add the grated ginger, curry paste, tamari and hoisin, stir, then add the coconut milk, and stir again. Add the chicken back in and stir to coat the chicken in the delicious sauce. Turn heat to low and simmer for 5 minutes.

  • Add the lovage, or parsley, and stir.

  • Serve over rice, rice noodles, quinoa, or what ever is your favourite with stir-fry. Sprinkle with the sliced green onions and serve.

Enjoy!

Dairy Free, Dinner, Egg Free, Gluten Free, Healthy eatingRenata Richardsonantioxidant, immune support, eye health, Weeknight Coconut Hoisin Chicken Stir-Fry, Chicken Dinner, Hoisin, weekend quick dinnerComment