Name: Coconut Garlic Chicken Stir-Fry Bowl with Crispy Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Tropical
Ingredients: 2 boneless, skinless chicken breasts, cut into strips; ¼ cup full-fat coconut milk; 3 cloves garlic, minced; 1 tbsp olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 carrot, julienned; 1 cup broccoli florets; ½ tsp dried oregano; Pinch of red pepper flakes (optional); Salt & freshly cracked black pepper to taste; 2 medium Yukon Gold potatoes, cut into 1-inch cubes; 2 tbsp olive oil; ¼ cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp dried Italian herbs; ¼ cup full-fat coconut milk; ¼ cup heavy cream; ¼ cup fresh basil leaves; 2 tbsp grated Parmesan cheese; 1 clove garlic; 1 tbsp olive oil; ½ cup shredded mozzarella cheese

Description

Indulge in the tropical flavors of the Coconut Garlic Chicken Stir-Fry Bowl with Crispy Potatoes, a dish that brings together succulent chicken, vibrant vegetables, and a creamy coconut sauce. This recipe is perfect for busy weeknights or cozy gatherings, providing a satisfying meal that’s easy to customize for your taste. The cheesy crispy potatoes add an irresistible crunch, making each bite a delightful experience. Whether you’re prepping meals for the week or looking to impress at dinner, this colorful bowl is sure to please everyone at the table.

Ingredients

Scale

2 boneless, skinless chicken breasts, cut into strips
¼ cup full-fat coconut milk
3 cloves garlic, minced
1 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 carrot, julienned
1 cup broccoli florets
½ tsp dried oregano
Pinch of red pepper flakes (optional)
Salt & freshly cracked black pepper to taste
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried Italian herbs
¼ cup full-fat coconut milk
¼ cup heavy cream
¼ cup fresh basil leaves
2 tbsp grated Parmesan cheese
1 clove garlic
1 tbsp olive oil
½ cup shredded mozzarella cheese

Instructions

Marinate chicken strips in coconut milk, minced garlic, salt, and pepper for at least 20 minutes.
Preheat oven to 400°F (200°C). Toss potato cubes with olive oil, Parmesan cheese, garlic, and herbs. Spread on a baking sheet and roast for 20-25 minutes until crispy.
Stir-fry marinated chicken in olive oil over medium-high heat until cooked through. Add bell peppers, carrots, and broccoli; stir-fry until tender-crisp.
Blend coconut milk, heavy cream, basil leaves, Parmesan cheese, garlic, and olive oil into a creamy sauce.
Assemble bowls with crispy potatoes topped with stir-fried chicken and veggies; drizzle with the creamy sauce and sprinkle mozzarella cheese before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main
Method: Stir-Frying, Roasting
Cuisine: Tropical

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 590
Sugar: 5g
Sodium: 560mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 7g
Protein: 30g
Cholesterol: 100mg

Keywords: For extra flavor, marinate the chicken longer if possible. Feel free to use your favorite vegetables or substitute different proteins like beef or turkey. Adjust seasoning according to your taste preferences.