I won’t pretend to know a whole lot about Indian or Thai cuisines, but I do love the flavor profiles commonly associated with many of those dishes and crave them often – especially with chicken. We picked up a big bag of frozen chicken breasts from Costco a few weeks ago, so I’ve had plenty of opportunity to play around and came up with this tasty stir-fry-esque dish. Chicken breast marinated in a coconut milk-based curry then stir-fried with broccoli and onion. Prep the night before and it’s so quick for a weeknight meal.
3 large, boneless/skinless chicken breasts
1 medium yellow onion, sliced into thin half-moons
2 cups broccoli florets
2 tbsp vegetable/olive oil, for cooking
Hot sauce, for serving (optional, but recommended)
For the marinade:
2 cups unsweetened coconut milk
2 tbsp salt
2 tbsp curry powder
1 tbsp turmeric
2 tsp cumin
2 tsp cayenne
1.5 tsp granulated garlic
1 tsp ginger
1 tsp onion powder
In a small dish, combine all herbs and spices for marinade and set aside – do not add coconut milk at this stage. Rinse chicken breasts with cold water and pat dry; cut into 1/2″ – 1″ size pieces, they should be a smidge larger than bite size. Since I was using frozen breasts, I cut them before they were completely defrosted to get really nice clean slices and finished defrosting them in warm water for a few minutes.
Add chicken pieces to a large ziplock bag and cover with 2 cups of unsweetened coconut milk. Add your spice mixture to the bag and seal, removing as much air as possible without making a huge mess. Mix the chicken, coconut milk, and spices inside the ziplock bag by tossing and turning it (though I would refrain from lifting it completely upside down). Once the mixture looks uniform, place the bag in a large bowl (to prevent a mess in the event of a leak) and refrigerate for at least 3 hours, up to 24.
Cut larger broccoli florets in half, lengthwise, and discard any offensively large stems (this step is completely optional, I just have strong feelings about broccoli and this is how I prefer to eat it …yes I’m 25).
Heat a large non-stick pan on medium-high heat and add 1-2 tbsp of vegetable or olive oil. Drain chicken in a strainer. Add broccoli and onion to the pan first, cooking for 2-3 minutes before adding chicken. Cook chicken and veg at medium-high heat, stirring frequently, for 10-15 minutes or until chicken is completely cooked through and browned on all sides.
Serve immediately as is or with Sriracha for an added kick (not Whole30 compliant).