Coconut chilli chicken

Coconut chilli chicken

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

This quick and easy chicken stir-fry is just hot enough to handle.

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Nutrition information, Main recipes


  • 1 fresh coconut
  • 2 tablespoons peanut oil
  • 3 (about 500g) single chicken breast fillets, thinly sliced
  • 2 large garlic cloves, chopped
  • 2-3 fresh red birdseye chillies, chopped
  • 3 anchovy fillets, chopped
  • 200ml coconut milk
  • 1 bunch choy sum, washed, cut into 5cm lengths
  • Steamed white rice, to serve


  • Step 1
    Use a sharp knife to pierce eyes or 3 weak spots of coconut. Drain liquid, reserve for another use. Use a meat mallet or hammer to tap coconut all the way around the middle until it cracks. Continue to tap until coconut separates in half. Use the knife to remove firm white flesh and cut off brown skin. Coarsely grate half the coconut flesh. Reserve remaining flesh for another use.
  • Step 2
    Heat a wok over high heat and add 2 teaspoons of oil. Add half the chicken and stir-fry, tossing, for 2-3 minutes or until brown. Transfer to a bowl and cover with foil. Repeat with another 2 teaspoons of oil and remaining chicken. Heat remaining oil in wok. Add garlic, chilli and anchovies, and stir-fry, tossing, for 1 minute or until fragrant. Return chicken to wok with coconut milk and choy sum stems. Cook covered, over medium heat for 1 minute or until coconut milk begins to boil.
  • Step 3
    Add choy sum leaves and coconut. Cook, stirring, for 1 minute. Serve with rice.

  • High fibre
  • Low carb
  • Low sodium
  • Low sugar


  • 3067 kj


  • 61g

    Fat Total

  • 42g

    Saturated Fat

  • 13g


  • 36g


  • 76mg


  • 285.72mg


  • 6g

    Carbs (sugar)

  • 7g

    Carbs (total)

All nutrition values are per serve
  • Author: Kerrie Mullins
  • Publication: Australian Good Taste



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