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 Servings
Calories: 596kcal
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 sliced
- ½ cup red bell pepper sliced
- ½ cup green bell pepper sliced
- ½ cup cilantro leaves with thin stems
- ¼ cup jalapeno sliced
- ¾ cup tomatoes thin wedges
- 1 cup carrots sliced
- 1 cup napa cabbage sliced
Chicken
- 1 pound of boneless skinless 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 sliced
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- When Wok Cooking: Slice all vegetables, prepare the sauce, and season the chicken. Stir-frying cooks quickly, so everything should be ready beside the stove. Read more.
- Make the Rice: Using a rice cooker, rinse the basmati brown rice by covering it with water and gently rubbing the grains between your fingers, then drain using a strainer. Repeat two more times or until the water runs mostly clear. Add the broth, coconut milk, kidney beans, and salt. Set the rice cooker to the brown rice or grains setting.
- Make the Stir-Fry Sauce: In a small mixing bowl, whisk together the chicken broth, cornstarch, scotch bonnet pepper sauce, hot honey, and white wine. Set aside.
- Prepare the Chicken: Butterfly the chicken breasts into thinner cutlets, stack them, then slice into strips about ¾-inch wide. Combine the chicken with curry powder, smoked paprika, thyme, oil, salt, and black pepper in a medium bowl using tongs.
- Cook the Chicken: Heat a wok or medium frying pan over medium-high heat, then add oil. When the oil looks shiny and begins to ripple, add the chicken in a single layer and cook for about 2 minutes without moving it. Flip and cook another 2 minutes. Remove and set aside.
- Cook the Vegetables: Add more oil if needed. Stir-fry the onions for about 1 minute, scraping up any browned bits. Add two tablespoons of water to loosen the flavorful bits stuck to the pan. Add the cabbage and season lightly with salt and pepper.
- Stir-fry for 1 minute until slightly softened. Increase the heat slightly, then add the tomatoes, bell peppers, jalapeños, and carrots. Stir-fry for 2 to 3 minutes until lightly browned but still crisp.
- Finish with Chicken: Increase heat to high, return the chicken to the pan, and stir for 30 seconds.
- Complete the Stir-Fry: Add the stir-fry sauce and cook for 30 seconds until slightly thickened. Remove from heat.
- Serve: Fluff the rice with a paddle to release steam. Divide among plates, top with curry chicken stir-fry, and garnish with scallions.
Video
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: 596kcal | Carbohydrates: 62g | Protein: 34g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2726mg | Potassium: 1164mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6747IU | Vitamin C: 63mg | Calcium: 98mg | Iron: 4mg
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