Name: Coconut Chicken Stir Fry
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Butter - ¼ cup; Cumin seeds - 1 teaspoon; Skinless, boneless chicken breast halves, thinly sliced - 4 large; Vegetable oil - 2 tablespoons; Onion, finely chopped - 1 large; Carrots, thinly sliced - 2 large; Garlic, diced - 4 cloves; Grated ginger - 1 tablespoon; Crushed red pepper flakes - 2 teaspoons; Honey - 1 teaspoon; Ground cumin - 1 teaspoon; Ground cinnamon - ½ teaspoon; Curry powder, or more to taste - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Coconut milk - 1 (14 ounce) can

Ingredients for - Coconut Chicken Stir Fry

1. Butter ¼ cup

2. Cumin seeds 1 teaspoon

3. Skinless, boneless chicken breast halves, thinly sliced 4 large

4. Vegetable oil 2 tablespoons

5. Onion, finely chopped 1 large

6. Carrots, thinly sliced 2 large

7. Garlic, diced 4 cloves

8. Grated ginger 1 tablespoon

9. Crushed red pepper flakes 2 teaspoons

10. Honey 1 teaspoon

11. Ground cumin 1 teaspoon

12. Ground cinnamon ½ teaspoon

13. Curry powder, or more to taste ½ teaspoon

14. Salt and ground black pepper to taste ½ teaspoon

15. Coconut milk 1 (14 ounce) can

How to cook deliciously - Coconut Chicken Stir Fry

1 . Stage

Melt butter in large frying pan over medium heat.

2 . Stage

Cook and stir the cumin seeds in butter until fragrant, about 1 minute.

3 . Stage

Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.

4 . Stage

Pour vegetable oil into skillet with chicken, and heat oil until sizzling.

5 . Stage

Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.

6 . Stage

Stir in coconut milk and simmer until flavors have blended, about 10 minutes.