Description
The Coconut Basil Garlic Chicken Stir-Fry Bowl with Crispy Potatoes is a vibrant and flavorful dish combining tender chicken, aromatic fresh basil, garlic, and creamy coconut milk, topped with golden, crispy potatoes. Ready in under 30 minutes, it offers a quick, fresh, and delicious one-bowl meal perfect for busy weeknights or any time you want a tropical-inspired dinner that is both satisfying and easy to prepare.
Ingredients
Protein and Herbs
- Chicken breasts or thighs – 1 lb, sliced
- Fresh basil leaves – 1 cup, loosely packed
- Garlic cloves – 3, minced
Dairy & Liquids
- Coconut milk – 1 cup
- Soy sauce or tamari – 2 tablespoons
- Lime juice – 1 tablespoon (freshly squeezed)
Vegetables and Starch
- Yukon Gold or baby potatoes – 1 lb, washed and chopped into bite-sized pieces
- Green onions – 2 stalks, chopped
Oils & Seasonings
- Olive oil or coconut oil – 2 tablespoons (for frying and sautéing)
- Salt – to taste
- Black pepper – to taste
- Crushed red pepper flakes (optional) – ⅛ to ½ teaspoon
Instructions
- Prepare the Crispy Potatoes: Wash and chop the potatoes into bite-sized pieces. Heat oil in a skillet over medium-high heat. Add the potatoes and cook without stirring for a few minutes to develop a golden crust. Once one side is golden and crispy, toss to crisp the other sides. Remove potatoes from skillet and set aside.
- Cook the Chicken: In the same skillet, add a little extra oil if needed. Add the sliced chicken pieces and season them with salt and pepper. Sauté until the chicken is golden brown and cooked through, about 6-8 minutes.
- Add Garlic and Basil: Add the minced garlic to the chicken and stir for about one minute until fragrant. Then toss in the fresh basil leaves, letting them wilt slightly to release their aroma.
- Pour in Coconut Milk: Pour the coconut milk over the chicken mixture and stir to combine. Let it simmer gently until the sauce thickens slightly, about 3-5 minutes.
- Combine and Season: Return the crispy potatoes to the pan and toss everything together. Add soy sauce and a squeeze of lime juice to balance the flavors. Adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve Warm: Transfer the stir-fry to bowls and garnish with chopped green onions. Serve immediately to enjoy the best flavor and texture.
Notes
- Use room temperature chicken to help it cook evenly and stay juicy.
- Don’t overcrowd the pan when frying potatoes; cook in batches if necessary to keep them crispy.
- Add fresh basil at the end to preserve its bright, fresh flavor and aroma.
- Simmer the coconut milk gently to avoid boiling, which can cause separation and affect creaminess.
- Adjust lime juice and soy sauce to taste for the perfect balance of tangy and salty flavors.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: coconut basil chicken, chicken stir-fry, crispy potatoes, quick dinner, gluten free, coconut milk chicken, basil garlic chicken