Chicken and veggie wok

Chicken and veggie wok

This is a quick and easy dish, perfect for a weeknight. A smooth and creamy coconut sauce with lovely flavors from curry and peanut butter.

Chicken and veggie wok

This is a quick and easy dish, perfect for a weeknight. A smooth and creamy coconut sauce with lovely flavors from curry and peanut butter.
USMetric
4 servingservings

Ingredients

  • 2 tbsp 2 tbsp coconut oil
  • 15 oz. 450 g broccoli
  • 1 1 yellow onionyellow onions
  • 15 oz. 450 g cooked chicken breastcooked chicken breasts or turkey
  • 14 oz. 400 g coconut milk or coconut cream
  • 1½ tbsp 1½ tbsp green curry paste
  • 2 tbsp 2 tbsp peanut butter
  • salt and pepper
  • 15 tsp 80 ml salted peanuts, for decoration

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Peel the onion and cut into thin, uneven wedges. Peel the lower bart of the broccoli stem with a potato peeler or a small sharp knife. Cut into thin rods lengthwise so that the florets and the stem are still joined together.
  2. Heat a generous amount of oil in wok pan or a sauté pan. Sauté broccoli and onion on high heat while stirring for a few minutes. It's ok if it gets a little brown here and there – will give a nice flavor – but the vegetables should still be crispy. Salt and pepper.
  3. Slice or dice the chicken meat and add to the pan. Add coconut milk, curry paste and peanut butter and stir. Let simmer for a few minutes to make the flavors come out.
  4. Salt to taste. Add the peanuts just before serving!
  5. Serve with zoodles or shirataki noodles if you feel that you need a side dish, but it's great as it is. Use a spoon for the delicious sauce.

Tip!

If you don't have any chicken or turkey leftovers you can of course cook the meat before hand any way you want. On the grill, in the frying pan or in the oven. Or buy cooked chicken or turkey. You can also substitute meat with seafood. Skip peanut butter and peanuts if you want to lower your carbs or don't tolerate legumes.

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8 Comments

  1. Doreen
    It would be great if you had a "print my recipe" next to recipe. When one prints the recipe we have to print all the stuff at the bottom of the page wasting ink and paper. I only want the recipe on a nice page and not all the other stuff.

    Thank you, love your site.

    Reply: #2
  2. Kristin Berglund Team Diet Doctor

    It would be great if you had a "print my recipe" next to recipe. When one prints the recipe we have to print all the stuff at the bottom of the page wasting ink and paper. I only want the recipe on a nice page and not all the other stuff.

    Thank you, love your site.

    Hi Doreen!

    Use the print icon right above your comment, next to the Facebook and Pinterest icons. That way, all you get is the picture and the recipe.

    Good luck!

  3. Tamara
    This dish is aaaamaaaaaziiiiing! I followed it to a T & it came out perfectly. No need for a side dish, very filling on its own.
  4. Kathy
    Super tasty!! Part of the success may be with the base green curry paste. I finally found a good one (Thai and True, Oregon US). Used 2 tbsp of paste with 2 tbsp of Adam's peanut butter. So good, my 13 year old had seconds! Highly recommended for a quick and easy mid-week meal, especially with leftover chicken or turkey. No sides required...
  5. Trish
    yummy! used coconut milk(not the coconut cream) and the full amount of pb and green curry. thought it was filling without the zucchini or shirataki
  6. Diana
    You can also use bean threads found in Asian grocery stores. I've used them as a sub for
    pasta and it works well.
  7. Penelope
    This is AMAZING!! I am not a big fan of coconut but this tastes sooo good
  8. Ewa
    one of my top favourite I made my own peanut butter and instead curry paste I used curry powder and it was aaaaaamazing!!!! I love This site !!!!!!!!!!!!

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