Coconut Basil Garlic Chicken Stir-Fry Bowl
A comforting and flavorful stir-fry bowl combining crispy potatoes, tender chicken, vibrant veggies, and a creamy mushroom Alfredo sauce.
Ingredients
For the crispy potatoes
- 4 medium Yukon Gold Potatoes Cubed and tossed for extra crispiness.
- 3 tbsp Olive Oil For tossing with potatoes.
- 1 cup Parmesan Cheese Freshly grated for best flavor.
- 1 tbsp Italian Herbs & Oregano Dried is easiest, fresh is better.
- to taste Salt & Pepper To taste.
For the chicken stir-fry
- 1.5 lb Boneless Skinless Chicken Breasts Cut into bite-sized pieces.
- 1 can Coconut Milk Full-fat for best texture.
- 4 cloves Fresh Garlic Minced.
- 1 tsp Oregano For flavor in marinade.
- to taste Salt & Pepper To taste.
For the veggie rainbow
- 1 cup Bell Peppers Use a mix of colors.
- 1 cup Zucchini or Yellow Squash Cut into bite-sized pieces.
- 1 medium Red Onion Sliced.
For the creamy mushroom Alfredo
- 8 oz Cremini Mushrooms Sliced.
- 1 cup Heavy Cream For rich flavor.
- to taste Basil Leaves Fresh for garnish and flavor.
Instructions
Preparation of Crispy Potatoes
- Preheat your oven to 400°F (200°C).
- Toss Yukon Gold cubes with olive oil, garlic, Parmesan, Italian herbs, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Roast for 25-30 minutes, flipping halfway through until golden and crispy.
Chicken Marinade and Stir-Frying
- In a bowl, whisk together the coconut milk, minced garlic, oregano, salt, and pepper.
- Add chicken pieces to the marinade and let sit while prepping veggies.
- Heat olive oil in a skillet over medium-high heat.
- Add marinated chicken and stir-fry until cooked through and browned, about 5-7 minutes.
Cooking the Veggies
- In the same skillet, add bell peppers, zucchini, and red onion.
- Stir-fry for 3-5 minutes until tender-crisp.
Making the Alfredo Sauce
- Add more olive oil if needed and then add the sliced mushrooms.
- Cook until mushrooms are browned, about 7 minutes.
- Stir in fresh basil and cook for 30 seconds until fragrant.
- Pour in coconut milk and heavy cream, then gently simmer.
- Stir in Parmesan until the sauce is smooth and creamy. Season to taste.
Assembly
- To serve, scoop parmesan potatoes into bowls.
- Top with juicy chicken, vegetables, and drizzle with creamy Alfredo.
- Garnish with more basil or Parmesan if desired.
Notes
Double the Alfredo sauce for extra creaminess. Leftovers make great wraps for lunch. Store leftovers separately to keep potatoes crispy.