Curry Chicken Stir Fry with Coconut Rice and Beans
Spicy curry chicken with a hint of sweetness from hot honey with crispy vegetables over fragrant basmati brown rice cooked with kidney beans in coconut milk.
Servings 4
Calories: 578.05kcal
Ingredients
Coconut Rice and Beans
- 1 cup basmati brown rice
- ½ cup canned kidney beans drained
- ¾ cup low-sodium chicken broth
- ¾ cup coconut milk
- ¼ teaspoon kosher salt
Stir-Fry Sauce
- ¾ cup low-sodium chicken broth
- 2 tablespoons hot honey
- ½ tablespoon cooking white wine
- 1 teaspoon cornstarch
- 1 teaspoon scotch bonnet pepper
- 1 tablespoon garlic
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Vegetables for Stir Fry
- ¼ cup onion medium sliced
- ½ cup red bell pepper medium sliced
- ½ cup green bell pepper medium sliced
- ½ cup cilantro leaves with thin stems
- ¼ cup jalapeno halved and thinly sliced
- ¾ cup tomatoes thin wedges
- 1 cup carrots thinly sliced
- 1 cup napa cabbage thinly sliced
Chicken
- 1 pound of chicken breast
- 1 tablespoon Jamaican curry powder
- ½ teaspoon smoked paprika powder
- ½ teaspoon dried thyme
- 1 tablespoon avocado oil
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
For Wok/Pan Cooking
- 2 tablespoons avocado oil
- ¼ cup scallions thinly sliced
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Stir-frying is a quick-cooking technique, and you must have all your ingredients and supplies ready and on hand in a well-ventilated kitchen. Read more.
- Make the Rice: Using the rice cooker, rinse the basmati brown rice by covering it with water, massage it with water, and drain it with a strainer. Repeat this process two more times or until the water is clear.
- Then, add the broth, coconut milk, kidney beans, and salt. Set the rice cooker for brown rice or grains, depending on your rice cooker setting settings.
- Make the Stir-Fry Sauce: In a small mixing bowl with a whisk, combine the chicken broth, cornstarch, scotch bonnet pepper sauce, hot honey, and white wine and set aside.
- Prepare the Chicken: Slice the chicken into ¾ thick pieces. You can achieve this by butterflying the chicken, separating it into two cutlets, stacking, and thinly slicing.
- Combine the chicken, curry powder, smoked paprika, thyme, oil, salt, and black pepper in a medium mixing bowl with tongs.
- Cook the Chicken: Set up your wok or medium frying pan with the ingredients nearby. Heat the wok on medium-high heat oil.
- When the oil begins to smoke, evenly lay the chicken out and brown it on one side for about 2 minutes. Then flip the chicken and brown the other side for another 2 minutes.
- Remove the chicken and set it on a holding tray near the stove.
- Cook the Vegetables: Add oil again to the wok. Then, add the sliced onions and stir fry, occasionally stirring while scrapping the chicken bits for about 1 minute.
- Deglaze the pan by pouring two tablespoons of water to remove the food pieces sticking to the wok; this should evaporate quickly. Then, add the cabbage and season with salt and pepper.
- Stir fry for 1 minute by occasionally stirring and allowing it to brown slightly. Then increase stove heat slightly higher, and wait 30 seconds while occasionally stirring the onions and cabbage.
- Add the water-based vegetables: tomatoes, bell peppers, jalapenos, and carrots, and combine well.
- Stir fry for two to three minutes while occasionally stirring to allow them to brown slightly and the liquid to evaporate.
- Finish with Chicken: Increase the heat to high, add the chicken, and combine. Allow the pan to heat again for 30 seconds while occasionally stirring the ingredients.
- Complete the Stir-Fry: Add the stir-fry sauce, combine the sauce well with the ingredients, and cook for 30 seconds to thicken the sauce.
- Finally, remove the wok from the heat.
- Serve: Fluff the rice with the rice paddle by gently lifting the rice to release the steam. Then divide the rice among the servings on the plate. Top with the curry chicken stir-fry, and garnish with scallions.
Notes
Cooking Rice on the Stove Top - You can cook the rice in a small sauce pot with a lid by bringing the water, coconut milk, and salt to a boil on medium heat. Once it starts to boil, add and combine the rice and beans, and reduce the heat to low-medium.
Once the liquid has evaporated from the surface and you only see the rice with holes, cover it with a lid and reduce the heat to low. Do not lift the lid; cooking should take about 35 minutes. The rice will be done when all the liquid is gone and is tender to the bite.
Nutrition
Calories: 578.05kcal | Carbohydrates: 63.46g | Protein: 34.13g | Fat: 22.11g | Saturated Fat: 8g | Cholesterol: 72.58mg | Sodium: 1508.03mg | Fiber: 6.91g | Sugar: 13.88g
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