Description
Coconut Garlic Chicken Stir-Fry Bowl with Crispy Potatoes is a vibrant and satisfying dish that brings together the best of tropical and Mediterranean flavors. This recipe features marinated chicken infused with coconut and garlic, sautéed with colorful vegetables, all atop crispy potatoes. Drizzled with a creamy coconut basil Alfredo sauce and topped with melted mozzarella, this bowl is perfect for family dinners or meal prep. Enjoy a delicious blend of tastes and textures that will impress at any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- ¼ cup full-fat coconut milk
- 3 cloves garlic
- 2 medium Yukon Gold potatoes
- ¼ cup heavy cream
- Fresh basil leaves
- Shredded mozzarella cheese
- Olive oil
- Salt
- Pepper
Instructions
- Marinate chicken 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, Italian herbs, salt, and pepper; roast for 20-25 minutes until crispy.
- In a skillet or wok, heat olive oil over medium-high heat. Stir-fry marinated chicken until browned; add bell peppers, carrots, and broccoli; cook until tender-crisp.
- Blend together coconut milk, heavy cream, basil leaves, Parmesan cheese, garlic, and olive oil until smooth to create the sauce.
- Assemble by placing crispy potatoes in bowls topped with stir-fry mixture; drizzle with sauce and sprinkle mozzarella.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stir-Frying/Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 110mg
Keywords: For added flavor, marinate chicken longer if possible. Customize vegetables based on preference or seasonal availability. Adjust spice levels by adding or omitting red pepper flakes.