Spicy Chicken & Vegetable Stir-Fry with Coconut Rice
A vibrant, medium-spiced stir-fry featuring chicken, mushrooms, asparagus, and carrots, served over fragrant coconut rice.
Cuisine: Asian-inspired
Cooking time: 28 minutes
Serves: 4
Ingredients
- 500 grams chicken breast
- 250 grams mushrooms
- 200 grams asparagus
- 2 medium carrots
- 4 cups cooked coconut rice
- 3 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons soy sauce (or tamari)
- 1.5 tablespoons sriracha or chili-garlic sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon black pepper
Instructions
- 1. Slice chicken into thin strips. Clean and slice mushrooms. Trim and cut asparagus into 2-inch pieces. Peel and julienne carrots.
- 2. Mince garlic and ginger. In a small bowl, mix soy sauce, sriracha, and black pepper.
- 3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until just browned, about 4 minutes.
- 4. Add garlic and ginger. Stir-fry for 1 minute until fragrant.
- 5. Add mushrooms, asparagus, and carrots. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
- 6. Pour in sauce mixture. Stir to coat everything well. Cook for 2 more minutes.
- 7. Drizzle with sesame oil, toss, and serve hot over coconut rice.
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