Thai Coconut Chicken Stir-Fry

I made this thai coconut chicken stir fry last Tuesday and honestly it’s become the thing I make when I’m too tired to think but still want something that tastes like I tried. The cornstarch on the chicken makes it crispy without deep frying which I didn’t expect to work as well as it did.

Why You’ll Love This Recipe

• Done in 20 minutes start to finish
• The cornstarch coating on the chicken gets this light crispy texture that holds up even after you toss it back in the sauce, which doesn’t happen with plain chicken
• You use the same skillet the whole time so there’s actual flavor building from the browned bits
• Coconut milk and lime juice together do something that tastes way more complex than two ingredients should
• It’s spicy but not the kind where you can’t taste anything else
• The broccoli gets a little charred on the edges if you let it sit in the pan long enough

The Story Behind This Recipe

I was trying to use up a can of coconut milk before it went bad and I had chicken thawed that needed cooking that night. I’d made stir fry before but it always came out kind of flat tasting. This time I didn’t rinse the pan between steps and that made all the difference — all those stuck brown bits from the chicken and broccoli dissolved into the sauce and suddenly it tasted like a dish instead of ingredients that happened to be in the same pan. I added lime zest at the end because I had a lime sitting there and needed to use the juice anyway. The zest thing was accidental but now I can’t make it without.

What You Need

You’ll need 1 lb of chicken breasts cut into 1-inch cubes, and the size matters more than I thought it would. Smaller pieces dry out before they brown and bigger chunks don’t cook through at the same rate. I use chicken breasts because they’re what I usually have but thighs would work if you want it richer.

The cornstarch coating is 2 tablespoons mixed with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Don’t skip the cornstarch or you’ll just have regular chicken in sauce which is fine but not what this is supposed to be.

For the vegetables you need 1 head of broccoli cut into florets and 1 small onion sliced. I’ve tried adding bell peppers before and it was too much going on. The broccoli gets these dark edges that taste almost nutty if you don’t move it around too much in the pan.

The aromatics are 2 cloves garlic minced and 1 tablespoon fresh ginger minced. I tried ginger paste once and it just wasn’t the same, something about fresh ginger hitting the hot pan does something the paste doesn’t do.

The sauce is 1 (13.5-ounce) can coconut milk, 1 tablespoon chili garlic sauce, 1 tablespoon sugar, 1 tablespoon fresh lime juice, and 1 teaspoon lime zest. Use full-fat coconut milk or it splits weird when it bubbles. The chili garlic sauce is the kind in the clear jar with seeds in it, not sriracha.

You’ll need 3 tablespoons vegetable oil divided up for different steps. Then 1/4 cup fresh cilantro chopped, plus more for garnish along with flaky sea salt and lime wedges. And rice to serve it over obviously.

How to Make Thai Coconut Chicken Stir-Fry

Start by trimming your chicken breasts and cutting them into 1-inch cubes. I use kitchen shears sometimes because it’s faster than a knife when the chicken’s a little slippery.

Mix the 2 tablespoons cornstarch with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a shallow bowl. Toss the chicken pieces in there and make sure they’re coated but tap off the excess or it gets gummy. The coating should look dusty not caked on.

Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high. Once it shimmers add your coated chicken in a single layer without crowding the pan. You want to hear that immediate sizzle. Let it sit there for around 5 minutes total, flipping the pieces so they brown on multiple sides. The cornstarch turns this light golden color and gets crispy but not hard. Take the browned chicken out and put it on a plate with paper towels. If you had to do batches because your pan’s not huge, that’s fine.

Now add the remaining 1 tablespoon vegetable oil to the same skillet. Throw in your broccoli florets and let them cook until they start softening and the edges get a little charred. This takes maybe 3 or 4 minutes and you’ll smell it before you see it really browning. Don’t stir constantly, just let it sit.

Keep the heat at medium-high and add your sliced onions, minced garlic and minced ginger right into the pan without cleaning it. If it looks dry add 1 to 2 teaspoons more oil. Cook this for 2 minutes until the onions go translucent and start browning at the edges. The garlic can go from raw to almost burned in like 30 seconds so watch it.

Pour in the coconut milk and stir it around. The stuck bits on the bottom of the pan dissolve into the sauce and that’s where half the flavor comes from. Add the 1 tablespoon chili garlic sauce, 1 tablespoon sugar, 1 tablespoon lime juice, 1 teaspoon lime zest and 1/4 cup chopped cilantro. Let this bubble for about 3 minutes. It’ll start smelling like coconut and lime at the same time which is when you know it’s ready.

Put the chicken and broccoli back in and stir everything so it’s coated in the sauce. Turn the heat down to medium and cook for another 2 minutes. The sauce will look thin at first but it thickens as soon as you turn the heat off — I always think I messed it up and then it suddenly comes together. Let it sit off the heat for 2 to 3 minutes before you serve it.

Spoon rice into your bowls first then add the thai chicken and all that sauce. Top with fresh cilantro, lime wedges on the side and some flaky sea salt. The salt makes a bigger difference than you’d think.

What I Did Wrong the First Time

I dumped the broccoli and chicken back in while the sauce was still at a full rolling boil and the broccoli turned into mush. It went from perfectly cooked with crispy edges to soft and sad in like one minute. Now I turn the heat down to medium before anything goes back in the pan and it stays the right texture. Also I forgot the lime zest the first time and the sauce tasted flat, like it was missing something I couldn’t figure out until I checked the ingredients list again.

Thai Coconut Chicken Stir-Fry

By Emma

Prep:

5 min

Cook:

15 min

Total:

20 min

Servings:

4 servings

Ingredients

• 1 lb chicken breasts, trimmed and cut into 1-inch cubes
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil, divided
• 1 head broccoli, cut into florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 (13.5-ounce) can coconut milk
• 1 tablespoon chili garlic sauce
• 1 tablespoon sugar
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1/4 cup fresh cilantro, chopped
• Cooked rice, for serving
• Flaky sea salt, for garnish
• Lime wedges, for garnish
• Additional fresh cilantro, for garnish

Method

1. 1 Trim chicken breasts and cut into uniform 1-inch cubes. The size ensures even cooking and tender bites.
2. 2 In a shallow bowl, whisk together cornstarch, kosher salt, and black pepper until well combined. Dredge chicken pieces in this mixture to coat evenly, tapping off any excess. This layer crisps beautifully when sautéed.
3. 3 Heat 2 tablespoons vegetable oil over medium-high in a large skillet. Once hot, add coated chicken in a single layer without crowding. You want a confident sizzle and golden browning around 5 minutes. Flip pieces to evenly cook and develop crust. Remove browned chicken onto a paper towel-lined plate. Repeat if needed for remaining chicken batches.
4. 4 Add 1 tablespoon of the vegetable oil to the same skillet. Throw in broccoli florets, sautéing until they start to soften and edges develop a bit of caramelized color. The small blurts of fragrant roasting indicate when to pull it off.
5. 5 Without cleaning the pan, keep the heat at medium-high and toss in sliced onions, minced garlic, and ginger. If the skillet looks dry, add 1 to 2 teaspoons more oil. Sauté for 2 minutes or until onions begin to soften and become translucent with a slight browning at edges. This step blossoms the aromatics that will flavor the sauce.
6. 6 Pour in the coconut milk, stirring quickly. Add chili garlic sauce, sugar, lime juice, lime zest, and chopped cilantro. Let the sauce bubble gently for about 3 minutes while thickening and merging flavors into a creamy, lightly spicy coat.
7. 7 Return the cooked chicken and broccoli to the skillet, stirring to thoroughly coat everything in the rich sauce. Reduce heat to medium and cook together for a further 2 minutes. This melds the components and rewarms the chicken without drying it out. Switch off heat and let rest for 2 to 3 minutes, allowing the sauce to thicken as it cools slightly.
8. 8 Serve by spooning steamed rice into bowls first. Top with chicken, broccoli, and generous spoonfuls of sauce. Add fresh cilantro sprigs, lime wedges on the side, and a sprinkle of flaky sea salt to finish. These garnishes brighten up the entire plate with fresh acidity and crunch.
9. 9 If you've given this a try before, drop your feedback and ratings in the comments to keep the flavors evolving.

Nutritional information

Calories

350

Protein

28g

Carbs

12g

Fat

23g

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Tips for the Best Thai Coconut Chicken Stir-Fry

Don’t shake the coconut milk can before you open it. The thick cream sits on top and if you pour that in first it coats the pan better and makes the sauce richer instead of watery.

When you’re browning the chicken, resist touching it for the first 2 minutes. I used to flip it constantly and wondered why it never got crispy — turns out it needs to just sit there and do its thing undisturbed.

The sauce looks way too thin right before you turn off the heat and it’s supposed to. If you keep cooking it until it looks thick enough it’ll be like paste once it cools down for those 2 to 3 minutes.

Your garlic and ginger should hit the pan at the exact same time as the onions, not after. I tried adding them later once and they stayed kind of raw tasting even after the sauce cooked.

If the broccoli stems are thick, peel the tough outer layer off with a vegetable peeler before you cut them into florets. The stems cook at the same rate as the florets that way and you don’t waste half the broccoli.

Serving Ideas

I put this over cauliflower rice when I’m trying to eat lighter and it actually works because the sauce is rich enough to make up for it. Jasmine rice is obviously the best choice but I’ve done it with whatever white rice I had and it was fine.

Vermicelli rice noodles soaked in hot water for 10 minutes make it feel more like a noodle dish. You can toss them right in the sauce at the end.

Sometimes I’ll fry an egg and put it on top with the yolk still runny. When you break it the yolk mixes with the coconut sauce and makes it even creamier, plus it stretches the leftovers if you didn’t make enough.

Variations

You can swap the broccoli for green beans and they get these wrinkly blistered spots that taste kind of sweet. They take about the same time to cook so the timing doesn’t change.

Shrimp instead of chicken works if you skip the cornstarch and just cook them for 2 minutes per side. They go rubbery if you put them back in the sauce for too long so I add them at the very end just to warm through.

Red curry paste instead of chili garlic sauce makes it taste more like actual Thai takeout but it’s way spicier. Start with 1 teaspoon and add more if you want.

I tried adding fish sauce once, just 1 teaspoon with the coconut milk, and it gave it this depth that made it taste less like something I made at home. It’s not necessary but if you have it sitting in your fridge it’s worth trying.

FAQ

Can I use chicken thighs instead of breasts? Yeah they work great and stay more moist. Just trim off the excess fat before you cut them into cubes or the sauce gets oily. The cooking time stays the same.

What if I don’t have cornstarch? All-purpose flour works but it doesn’t get as crispy and the coating is thicker. Use 3 tablespoons instead of 2 and the texture will be more like fried chicken without the crunch.

How do I store leftovers? Put it in an airtight container in the fridge for up to 3 days. The broccoli gets softer but the chicken stays good. Don’t store it with the rice or everything gets mushy.

Can I reheat this? Microwave works fine for 2 minutes on 70% power, stirring halfway through. Stovetop is better though — add a tablespoon of water to the pan and heat it on medium low so the sauce doesn’t break.

What if my sauce is too thin after resting? Turn the heat back on to medium and let it bubble for another minute or two. It happens if your coconut milk was a watery brand. Don’t add more cornstarch or it gets gloopy.

Can I make this ahead? The chicken and broccoli hold up okay but make the sauce fresh if you can. The lime juice loses its brightness after sitting overnight and the whole thing tastes flat.

What’s the best brand of coconut milk? Thai Kitchen or Chaokoh are both thick enough that they don’t split. The Trader Joe’s one is too thin and sometimes separates when it boils.

My chicken turned out rubbery, what happened? You either cooked it too long at the beginning or the heat was too low when you added it back in. The chicken should only be in the sauce for 2 minutes max or it overcooks.

Can I use pre-minced garlic from a jar? I mean you can but it tastes kind of flat and doesn’t have that sharp bite when it hits the hot pan. Fresh garlic makes a bigger difference here than in most recipes.

What if I can’t find chili garlic sauce? Sambal oelek works and it’s usually right next to it in the store. Sriracha is too sweet and vinegary so I’d skip that and just use red pepper flakes instead, maybe 1/2 teaspoon.

Do I have to use lime zest? Technically no but the sauce tastes like it’s missing something without it. The zest has oils that the juice doesn’t have and it makes the coconut milk taste brighter instead of heavy.

Can I add more vegetables? Bell peppers make it too sweet and snap peas get soggy. Baby corn is fine if you add it with the broccoli. Mushrooms work but they release water so the sauce gets thinner.

Why does my coconut milk look curdled? It’s either low-fat coconut milk or the heat was too high when you added it. Full-fat coconut milk shouldn’t split if you’re on medium-high and stirring when you pour it in.

How do I know when the broccoli is done? The edges turn dark brown almost black in spots and it smells kind of roasted. If it’s still bright green it needs more time. If it’s olive green and soft you went too far.

Can I double this recipe? You’ll need to cook the chicken in batches even with a big pan or it steams instead of browning. Everything else doubles fine but use two pans for the vegetables or they won’t char right.

What kind of skillet should I use? A 12-inch is big enough to fit everything without crowding. Nonstick is easier for the chicken but stainless steel gets better browning and stuck bits for the sauce. Cast iron works but it’s heavy to toss everything around at the end.

My garlic burned, how do I prevent that? Add it at the same time as the onions not before, and if the pan looks really dry add that extra teaspoon of oil. Garlic goes from raw to burned in like 20 seconds if the pan’s too hot and dry.

Can I freeze this? The coconut sauce separates weird when you thaw it and the broccoli turns mushy. I wouldn’t freeze it unless you’re really desperate.

What if I don’t have fresh ginger? Ground ginger doesn’t work here at all, it just tastes dusty. Frozen ginger cubes from Trader Joe’s are honestly almost as good as fresh and you can keep them in the freezer forever so that’s what I do now when I run out.