15-Minute MealsEasy

Sweet & Spicy Thai Chili Coconut Chicken Breast (15-Minute Wok Stir-Fry)

Name: Sweet & Spicy Thai Chili Coconut Chicken Breast (15-Minute Wok Stir-Fry)
Prep time: 8 min
Cook time: 7 min
Yield: 4 servings
Ingredients: 1 lb, diced Chicken Breast; 1 bunch, trimmed Tender Asparagus; 1 lemon, wheels & juice Meyer Lemon; 3 cloves Crushed Garlic; 1/2 cup Full-Fat Coconut Milk; 2 tbsp Thai Sweet Chili Sauce; 1 tbsp Red Curry Paste

A gourmet, easy-to-make meal featuring tender chicken breast and crisp tender asparagus that you bathe in a creamy, fragrant Thai coconut curry broth packed with aromatics. Ready in just 7 mins.

Prep: 8 mins

Cook: 7 mins

Serves: 4

Serving Size:

120

Calories

Protein

13g

Carbs

Fat

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Ingredients

ProteinsChicken Breast

1 lb, diced

ProduceTender Asparagus

1 bunch, trimmed

ProduceMeyer Lemon

1 lemon, wheels & juice

ProduceCrushed Garlic

3 cloves

Pantry & GrainsFull-Fat Coconut Milk

1/2 cup

Spices & SaucesThai Sweet Chili Sauce

2 tbsp

Spices & SaucesRed Curry Paste

1 tbsp

Step-by-Step Instructions

Step 1:Whisk the sauce ingredients in a small ramekin: Full-Fat Coconut Milk, Thai Sweet Chili Sauce, Red Curry Paste. Set right next to your stove.

Step 2:Heat a wok or deep skillet on high heat until smoking hot. Swirl in 1 tablespoon of high-heat cooking oil.

Step 3:Toss in the chicken breast and stir-fry aggressively for 3-4 minutes until seared through. Remove to a side plate.

Step 4:Add the tender asparagus, meyer lemon, crushed garlic with a splash of water. Flash stir-fry for 2-3 minutes until bright and snappy.

Step 5:Return the protein to the pan, pour in the sauce, and toss continuously for 60 seconds until a glossy glaze coats every piece.

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