Chicken Thigh and Coconut Stir-Fry

Name: Chicken Thigh and Coconut Stir-Fry
Yield: 2 servings
Cuisine: American
Ingredients: 1 thigh Chicken thigh meat; 1 pinch Salt; 1 dash Pepper; 1/4 Onion; 1/4 Yellow bell pepper; 1/2 Cucumber; 1 tbsp Shredded coconut; 1 tbsp Ginger (finely chopped); 1 tsp ＊ Sugar; 2 tsp ＊ Usukuchi soy sauce; 2 tsp ＊ Lemon juice; 2 tsp ＊ Water; 1 Vegetable oil

cookpad.japan @cookpad_jp

I used coconut and ginger to season the chicken.

Recipe by Orange Day

I used coconut and ginger to season the chicken.

Recipe by Orange Day

cookpad.japan @cookpad_jp

I used coconut and ginger to season the chicken.

Recipe by Orange Day

I used coconut and ginger to season the chicken.

Recipe by Orange Day

Saved

Ingredients

2 servings

1thigh Chicken thigh meat
1 pinchSalt
1 dashPepper
1/4Onion
1/4Yellow bell pepper
1/2Cucumber
1 tbspShredded coconut
1 tbspGinger (finely chopped)
1 tsp＊ Sugar
2 tsp＊ Usukuchi soy sauce
2 tsp＊ Lemon juice
2 tsp＊ Water
1Vegetable oil

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Steps

1

Cut the chicken into bite-sized pieces. Rub in some salt and pepper, and let sit.
2

Julienne the onion and bell pepper. Cut the cucumber in half lengthwise, then slice diagonally into thin pieces. Dish the vegetables up. (Soak the onion in water if it tastes too sharp.)
3

Finely chop the ginger. Combine the ＊ ingredients.
4

Heat some vegetable oil in a frying pan and put in the chicken with its skin-side facing down. Once it's nicely browned, flip it over and cook well.
5

Use a paper towel to wipe off any excess oil on the frying pan. Add the ginger and coconut and stir fry.
6

When fragrant, add the flavoring ingredients from Step 3. Mix everything together, and turn the heat off.
7

Place the chicken on top of the vegetables. Pour the remaining sauce over the chicken and vegetables directly from the frying pan, and enjoy.