Go Back
Homemade Chicken Stir-Fry With Coriander And Spicy Sweet Sauce photo

Chicken Stir-Fry With Coriander And Spicy Sweet Sauce

A bright, quick stir-fry with coriander, bok choy, and a spicy-sweet coconut aminos sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • saucepan or rice cooker
  • large resealable plastic bag
  • large wok or large frying pan
  • Spatula or tongs
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 1 cup uncooked white rice
  • 1 pound boneless skinless chicken breast cubed
  • 4 teaspoons ground coriander divided
  • 2 tablespoons olive oil
  • 1 teaspoon fresh ginger minced
  • 2 portobello mushrooms chopped
  • 1 red bell pepper chopped
  • 4 cups bok choy chopped, stalks and leafy parts divided
  • 1/2 cup reduced-sodium chicken broth + 2 tablespoons
  • 1/2 cup coconut aminos
  • 2 tablespoons coconut sugar
  • 1 teaspoon sriracha optional
  • 1 large lime cut into wedges
  • 1/4 cup Thai basil finely chopped
  • toasted sesame seeds optional, for garnish
  • sriracha optional, for garnish

Instructions
 

  • Cook the rice according to package instructions; keep warm.
  • Place the cubed chicken and 2 teaspoons ground coriander into a large resealable bag; seal and shake to coat the chicken evenly, then set aside.
  • Heat the olive oil in a very large wok or large frying pan over medium-high heat.
  • Add the remaining 2 teaspoons ground coriander and the minced ginger to the hot oil; stir and cook 30 seconds to 1 minute until fragrant.
  • Add the coated chicken to the pan and cook until lightly golden and cooked through, about 3–5 minutes per side depending on pieces' size.
  • Reduce heat to medium and add the chopped portobello mushrooms, chopped red bell pepper, and the bok choy stalks; cook until vegetables are tender, about 3–4 minutes.
  • Stir in the bok choy leaves, chicken broth (1/2 cup plus 2 tablespoons), coconut aminos, coconut sugar, and 1 teaspoon sriracha (if using). Bring to a boil and cook 1 minute to dissolve the sugar and meld flavors.
  • Divide the cooked rice among 4 plates. Spoon the chicken and vegetable mixture over the rice, distributing the sauce evenly so it soaks into the rice.
  • Garnish each serving with lime wedges, chopped Thai basil, toasted sesame seeds, and extra sriracha if desired; serve immediately.

Notes

  • Coat the chicken ahead to save time.
  • Adjust sriracha to control spice level.
  • Use reduced-sodium broth to manage salt.
  • Chop vegetables uniformly for even cooking.