Coconut Chicken Noodle Stir-Fry Delight
Indulge in this delightful twist on classic Thai flavors with our Coconut Chicken Noodle Stir-Fry Delight. Combining tender chicken pieces with a creamy coconut sauce, this dish is elevated by the earthy notes of mushrooms, the crunch of bell peppers, and the freshness of herbs. Ideal for cozy gatherings or an action-packed movie night, this dish offers a rich medley of textures and flavors that will certainly tantalize your taste buds. While mild in spice, feel free to kick it up a notch with Thai chiles for added heat. Serve this comforting dish warm, topped with crunchy roasted cashews and toasted coconut for an unforgettable dining experience.
8
Servings
507
Calories
20
Ingredients
Ingredients
Angel hair pasta or spaghettini
16 ounces (uncooked)
Peanut oil
2 tablespoons (for stir-frying)
Boneless skinless chicken breasts
16 ounces (cut into bite-sized pieces)
Light coconut milk
1 cup (NOT Coco Lopez)
Creamy smooth cashew butter or peanut butter
1/4 cup (for sauce)
Soy sauce
1 tablespoon (for sauce)
Fish sauce
1 tablespoon (or substitute with soy sauce)
Garlic cloves
3 (minced)
Mild curry powder
1/2 teaspoon
Brown sugar or palm sugar
1 tablespoon
Red cayenne pepper
1/2 teaspoon
Baby portabella mushrooms
4 cups (sliced)
Red bell pepper
1 (chopped)
Scallions
10-12 (sliced)
Fresh basil
2 tablespoons (chopped)
Lime
1 (juiced)
Roasted cashews
1/2 cup (chopped for garnish)
Toasted coconut
1/2 cup (for garnish)
Fresh cilantro
1/2 cup (chopped for garnish)
Hot Thai chiles
6 (minced, optional for garnish)
Instructions
1
Start by bringing a large pot of water to a boil and cook the angel hair pasta or spaghettini according to package directions until al dente, usually around 6-8 minutes. Stir occasionally to prevent sticking.
2
Once cooked, drain the noodles and rinse them under cool water to stop the cooking process. Allow them to drain well, and if you prefer shorter noodle pieces, feel free to cut them.
3
In a medium skillet, toast the coconut over medium heat until golden brown, stirring frequently to prevent burning. Set aside once done.
4
In a bowl, whisk together the sauce ingredients: light coconut milk, cashew butter, soy sauce, fish sauce (or additional soy sauce), minced garlic, curry powder, brown sugar, and red cayenne pepper until smooth and well combined.
5
Heat the peanut oil in a large pan or wok over high heat until almost smoking. Add the bite-sized chicken pieces and stir-fry until they are golden and nearly cooked through, about 5-7 minutes.
6
Toss in the chopped red bell pepper and sauté for an additional 1-2 minutes until slightly tender.
7
Next, add the sliced baby portabella mushrooms, cooking until they have released their moisture and are tender, approximately 3-4 minutes.
8
Sprinkle in the sliced scallions, chopped basil, and squeeze the juice of one lime over the mixture. Stir-fry briefly for about 1 minute to blend the flavors.
9
Pour in the prepared sauce mixture, stirring well to coat the chicken and vegetables. Allow the sauce to heat through, about 2-3 minutes.
10
Add the cooked noodles and chopped fresh cilantro to the pan, tossing everything together until the noodles are thoroughly coated in the flavorful sauce and heated through.
11
Remove from heat and serve immediately, garnished with toasted coconut, chopped roasted cashews, and minced Thai chiles for those who enjoy an extra kick.
Nutrition Information
26.5g
Fat
50g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Coconut Chicken Noodle Stir-Fry Delight?
The main protein used in this recipe is 16 ounces of boneless skinless chicken breasts, cut into bite-sized pieces.
What type of noodles should I use for this stir-fry?
The recipe calls for 16 ounces of uncooked angel hair pasta or spaghettini.
How long should the pasta be cooked?
The pasta should be cooked according to package directions until al dente, which is typically around 6 to 8 minutes.
Can I substitute cashew butter in the sauce?
Yes, you can use either creamy smooth cashew butter or creamy peanut butter for the sauce.
What is a good substitute for fish sauce?
If you do not have fish sauce, you can substitute it with an additional tablespoon of soy sauce.
Is this recipe spicy?
The dish is mild in spice as written, containing mild curry powder and cayenne, but it can be made spicier by adding minced Thai chiles.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
What are the nutritional facts for one serving?
Each serving contains approximately 507 calories, 26.5g of fat, 50g of carbohydrates, and 17.5g of protein.
What type of oil is best for stir-frying this dish?
The recipe recommends using 2 tablespoons of peanut oil for stir-frying at high heat.
How do I prepare the toasted coconut garnish?
Toast the coconut in a medium skillet over medium heat until golden brown, stirring frequently to prevent burning.
What vegetables are included in this stir-fry?
The vegetable components include 4 cups of sliced baby portabella mushrooms, one chopped red bell pepper, and 10-12 sliced scallions.
Can I use Coco Lopez for the coconut milk?
No, the recipe specifically states to use light coconut milk and NOT Coco Lopez, which is a sweetened cream of coconut.
What are the recommended garnishes for serving?
Serve the dish topped with toasted coconut, chopped roasted cashews, fresh cilantro, and optional minced Thai chiles.
How long does it take to stir-fry the chicken?
The chicken should be stir-fried over high heat for approximately 5 to 7 minutes until golden and nearly cooked through.
When should I add the lime juice?
The lime juice should be added after the mushrooms have cooked, along with the scallions and fresh basil.
What kind of sugar is used in the sauce?
The sauce uses 1 tablespoon of either brown sugar or palm sugar.
Should I rinse the noodles after cooking?
Yes, after draining the noodles, rinse them under cool water to stop the cooking process.
What spices are used in the coconut sauce?
The sauce is seasoned with 1/2 teaspoon of mild curry powder and 1/2 teaspoon of red cayenne pepper.
How many garlic cloves are required?
The recipe requires 3 minced garlic cloves for the sauce.
What fresh herbs are included?
The recipe uses 2 tablespoons of chopped fresh basil and 1/2 cup of chopped fresh cilantro.
How long do the mushrooms need to cook?
The sliced baby portabella mushrooms should be sautéed for approximately 3 to 4 minutes until they release their moisture and become tender.
Is this dish considered Thai cuisine?
Yes, it is described as a twist on classic Thai flavors and is tagged as Thai cuisine.
How hot should the pan be for stir-frying?
The pan or wok should be heated over high heat until the oil is almost smoking before adding the chicken.
What gives the dish its creamy texture?
The creamy texture comes from the combination of light coconut milk and cashew or peanut butter.
How much red bell pepper is used?
The recipe calls for one chopped red bell pepper.
How many ingredients are in this recipe total?
There are 20 ingredients listed in the recipe, including garnishes.
Can I cut the noodles?
Yes, if you prefer shorter noodle pieces, you can cut them after they have been cooked and rinsed.
How long do I cook the sauce with the chicken?
After pouring the sauce over the chicken and vegetables, allow it to heat through for about 2 to 3 minutes.
What type of cashews are used for the garnish?
The recipe uses 1/2 cup of chopped roasted cashews.
Is this dish suitable for a movie night?
Yes, the description suggests this comforting dish is ideal for an action-packed movie night.