Coconut Basil Garlic Chicken Stir-Fry Bowl
A flavorful and cozy stir-fry bowl inspired by Thai Chilli Basil Chicken, served with garlic butter coconut noodles and roasted asparagus. Perfect for a quick weeknight meal!
Equipment
- Sheet Pan
- Large Skillet
- Large Pot
- Mixing Bowl
- Tongs
Ingredients
Main
- 1 pound Chicken Breasts thinly sliced
- 1 medium Shallot sliced
- 2 tablespoons Yellow Curry Powder
- 1 teaspoon Black Pepper
- 0.5 teaspoon Chili Flakes adjust to taste
- 3 tablespoons Ghee or Extra Virgin Olive Oil divided
- 2 tablespoons Fish Sauce or Tamari
- 2 teaspoons Honey
- 1 bunch Asparagus chopped
- 8 ounces Rice Noodles
- 3 tablespoons Salted Butter
- 4 cloves Garlic chopped
- 1 cup Canned Coconut Milk full-fat
- 0.5 cup Thai or Sweet Basil
- 2 medium Green Onions sliced
- 1 medium Lime cut into wedges
Instructions
- Preheat oven to 450°F. In a mixing bowl, toss chicken with shallots, curry powder, pepper, chili flakes, 2 tbsp ghee, fish sauce, and honey. Spread on one side of a sheet pan.
- On the other side of the sheet pan, place chopped asparagus. Toss with 1 tbsp ghee and season with salt. Bake chicken and asparagus for 15–20 minutes, or until chicken is cooked through.
- While chicken bakes, cook rice noodles according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped garlic and chili flakes. Cook until garlic is golden. Stir in coconut milk and simmer for 3–5 minutes.
- Add cooked noodles to the skillet and toss with coconut garlic sauce. Season with salt to taste.
- Toss baked chicken with Thai basil while still hot. To serve, divide noodles into bowls and top with chicken and roasted asparagus. Garnish with green onions and lime wedges.