BrokeAss Gourmet

BrokeAss Gourmet

Perfect Stir Fry Over Toasted Coconut Rice

  • Prep Time 0:25
  • Cook Time 0:15
  • Estimated Cost $13.50
  • 8 Comments

Truthfully, I hardly ever stir fry—I’m usually more interested in more complicated, impressive recipes. But recently, someone asked me for my very best stir fry recipe, and so I set about perfecting. This bright and flavorful presentation features vegetables that are cooked yet crisp and chicken that is tender and juicy—not dried out as is often the case with stir fries. The sauce is slightly sweet with a hint of lime, and the coconut rice serves as the perfect bed for the chicken-veggie mixture. Feel free to switch up the vegetables and protein and/or substitute brown rice.

Ingredients

  • 1 cup dry Basmati rice $2 for 16 oz.
  • 1 14-oz. can coconut milk $1
  • salt to taste Pantry
  • 1/8 cup unsweetened shredded coconut $1
  • 1/4 cup soy sauce Pantry
  • 2 tbsp honey Pantry
  • juice of 1 lime $0.50
  • 1 tbsp cornstarch $1.50 for 16 oz.
  • 1 tbsp vegetable or canola oil Pantry
  • 1 small piece ginger, peeled and minced (about 1 tbsp) $0.50
  • 4 cloves garlic, minced Pantry
  • 1 small onion, diced $0.50
  • 2 boneless, skinless chicken breasts, chopped into 1" pieces $6
  • 1 head broccoli, cut into florets $0.50
  • 2 zucchinis, sliced $1
  • 10 Crimini mushrooms, sliced $2 for 12 oz.
  • 4 cups fresh spinach $2
  • 4 scallions, sliced $1 for a bunch

Recipe Serves 2-3

Directions

  1. Rinse rice well in a strainer. Transfer to a pot. Add coconut milk, 1/2 cup water and a pinch of salt. Stir well and cover. Bring to a boil over high heat, then reduce heat to low and simmer for 18-20 minutes, or until all liquid is absorbed.
  2. While rice cooks, heat a dry skillet over high heat. Add coconut and toast lightly, until coconut turns golden-brown. Shake the pan around a few times to ensure all coconut is toasted. Remove from heat.
  3. Stir toasted coconut into cooked rice. Season with additional salt if desired.
  4. Whisk together soy sauce, honey, lime juice and cornstarch. Set aside.
  5. Heat oil in a large frying pan over medium-high heat. Add garlic, ginger and onions and cook for 1 minute, just until fragrant. Add chicken pieces and cook for 1-2 minutes. Pour sauce over chicken. Add broccoli, zucchini and mushrooms and cook for 4-5 minutes, stirring frequently, until chicken has cooked through. Turn off heat and stir in spinach. Continue stirring, encouraging the spinach to wilt.
  6. Serve stir fry over the coconut rice, garnished with sliced scallions. Serve Asian chili sauce alongside if desired.

Category: Meals

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What They're Saying

Adam, on Sep 23, 10:19 AM, wrote:

Sounds awesome, I love stir fries! I apologize if I sound like an ass here but is there any way you can take better photos? I feel like they don’t do the food justice… These seem like good examples:

http://www.foodnetwork.co.uk/content-images/RecipeImages/R950.jpg
http://blog.mlive.com/kzgazette/features_impact/2009/05/large_cbfriedrice.jpg
http://www.ming.com/assets/images/recipes/season-1/crazy-chicken-rice.jpg
http://z.about.com/d/kidscooking/1/0/X/O/-/-/beef-fried-rice-big.jpg

Gabi, on Sep 23, 10:46 AM, wrote:

Hey Adam. Thanks for your concern. When I can afford a better camera, I’ll take better photos. I actually think that most of my photos are pretty good.

Frances McKeown, on Oct 4, 01:53 PM, wrote:

Sorry I have to agree with Adam – the photos make the food look terible.I know you are doing your best – I own a crappy camera myself, But they actually deter you from trying the recipes. Also I tried this with regular brown rice and also the coconut basmati version. The cocunut rice isn’t worth the extra effort and all the calories/fat. Also the timing for it was way off for me, took more like 45 minutes not 10-20. Regular brown rice was way berrwe, The stir fry recipe is great and much appreciated. Also lunch, breakfast and dinner would be helpful tags for the recipes.

brittany, on Nov 4, 10:53 PM, wrote:

I tried this recipe tonight and it turned out fantastic! The people I cooked for loved it! One of the guys kept just going “mmmm!” while eating. Pretty much nonstop.
I had no problem with the timing of the rice, it was perfect. and the toasted coconut was a nice addition to the rice. we sprinkled extra on top, too.

He has a garlic allergy, so I used leeks in place. I also added some red pepper just because we had some extra. I’m going to make this for my girlfriend and add red pepper flakes and some Sriacha hot sauce. Yum!

Also, i think the pictures are just fine! Pixely, but still delicious looking. I thought your picture looked better than any of the above given “better” examples.

Santana, on Mar 29, 08:19 PM, wrote:

This was a great dish, thank you for posting. By the way, I think your pictures are great!

Sarah, on Apr 4, 06:12 PM, wrote:

Tried this recipe tonight, it was awesome! My husband and I loved the coconut rice, it was a great change from normal steamed rice and complemented the lime very well. Thank you!

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Memphis Med Spa, on Nov 23, 12:24 PM, wrote:

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