Chicken & Coconut Saucy Stir-Fry

After a long day, you can throw together this quick and easy stir fry with a lovely coconut sauce that we mopped up with our naan breads. Yum!

We made this recipe with our Spice Blend of The Month which is Jerk Spice Blend, you can also make it with Cajun, Harissa and Peri Peri.

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Gluten free

Shemin's Jerk

Shemin’s Jerk Spice Blend is a bold, warming mix with a gentle heat and a real depth of flavour. With notes of allspice, ginger and nutmeg, it brings a fresh, zesty kick to meat and vegetables. Perfect for adding a Caribbean twist to your cooking.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

1 tbsp cooking oil
2 tsp garlic, crushed
2 tsp ginger, crushed
600g chicken thigh fillets or breast, cut into bite size peices
200g mixed vegetables like carrots, broccoli and spinach
1 medium red onion, sliced
2 tbsp Shemin’s Jerk Spice Blend
400ml coconut milk
1 tsp honey (optional)
juice of half a lemon
coriander or parsley for serving

How to make Chicken & Coconut Saucy Stir-Fry

Heat the oil in a wok or a pan over a medium to high heat. Then add the garlic and ginger and while continually tossing and stirring add in the chicken and cook until browned. Then add the vegetables and onion and stir-fry for two minutes.
Sprinkle over Shemin’s Jerk Spice Blend and mix thoroughly. Then stir in the coconut milk and honey. Put the lid on and cook for five minutes until the chicken is cooked through and the vegetables have softened.
Add in the lemon juice and sprinkle with coriander or parsley. Serve with rice and / or Shemin’s Indian Breads.

Tips

Tips:

You can also make this recipe with our Cajun, Harissa or Peri Peri Spice Blends.

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Chicken & Coconut Saucy Stir-Fry

Serves