For as long as I remember, my go-to easy weeknight meal has always been some variance on stir-fry. If you mix up the combinations of meat, veggies, and sauce that you use from night to night, the stir-fry options become endless. In general, I usually go for the “clean-out-the-fridge” stir-fry construction method (i.e. whatever veggies are hanging out in the crisper get thrown in), but if you want to go for a single veg, broccoli is always a good bet. This recipe lets you load up on the broccoli and chicken for an easy (and relatively inexpensive) family dinner.

  • c
    Vegetable oil for cooking
  • c
    500 g boneless skinless chicken breasts cut into 1” pieces
  • c
    1 broccoli crown cut into florets
  • c
    1 398 ml can coconut milk
  • c
    2 Tbsp soy sauce
  • c
    1 Tbsp fish sauce
  • c
    1 Tbsp red curry paste
  • c
    1 Tbsp brown sugar
  • c
    rice for serving
  • Directions
    • 1
      Cook the rice according to package instructions, either on your stovetop or in a rice cooker.
    • 2
      Heat a splash of oil over medium-high heat in a large wok or rounded skillet. Add the chicken and stir-fry until no longer pink on the outside and almost cooked through, about 10 minutes.
    • 3
      Add the broccoli to the pan and continue to stir-fry with the chicken. Cook until the broccoli turns bright green, about three minutes.
    • 4
      Meanwhile, combine the coconut milk, soy sauce, fish sauce, curry paste, and brown sugar in a medium bowl. Whisk together until smooth. Pour into the stir-fry pan and bring the liquid to a bubble. Turn down the heat so that it stays at s simmer and continue to cook until the broccoli is tender and the chicken is cooked through.
    • 5
      Serve the chicken, broccoli, and sauce over the hot rice.
    Tips
    • 1
      This makes for a fairly mild, family-friendly curry. If you like things spicier, add an extra tbsp. of curry paste or a pinch or two of dried chili flakes.

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