Coconut Basil Garlic Chicken Stir-Fry Bowl
A comforting and flavorful dish featuring crispy Parmesan potatoes, tender chicken, and a creamy mushroom Alfredo sauce, this Coconut Basil Garlic Chicken Stir-Fry Bowl is a perfect fusion of taste and texture.
Servings 4 servings
Calories 650kcal
Ingredients
For the Parmesan Crispy Potatoes
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes so buttery! Yukon Golds crisp up beautifully
- 2 tbsp olive oil helps get that golden crunch
- 1/4 cup grated Parmesan cheese salty, nutty flavor and helps crisp up those edges
- 3 cloves garlic, minced for that irresistible aroma
- 1 tsp dried Italian herbs oregano, basil, thyme—your kitchen will smell amazing!
- Salt & freshly cracked black pepper, to taste
For the Chicken & Veggies
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces quick to cook, and they soak up flavor
- 1/4 cup full-fat coconut milk makes the marinade extra luscious
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt & freshly cracked black pepper, to taste
- 1 cup sliced bell peppers, any color use as many colors as you can—so pretty!
- 1/2 cup sliced zucchini or yellow squash either works, both add gorgeous color and crunch
- 1/4 cup red onion, thinly sliced adds delicate sweetness
For the Creamy Mushroom Basil Alfredo
- 6 oz cremini mushrooms, sliced they brown up beautifully and add umami
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves fresh really makes the sauce
- 1 cup full-fat coconut milk unbelievably creamy without being heavy
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt & freshly cracked black pepper, to taste
Instructions
Make the Crispy Potatoes
- Preheat your oven to 400°F (200°C). Toss potato cubes with olive oil, Parmesan, minced garlic, dried Italian herbs, salt, and pepper. Spread them out on a lined baking sheet—don’t crowd them! Roast for about 25-30 minutes, flipping halfway.
- You’ll know they’re done when they’re golden and the edges are begging to be nibbled.
Marinate & Stir-Fry the Chicken
- While those potatoes do their thing, mix coconut milk, garlic, oregano, salt, and pepper in a bowl. Add the chicken chunks and let them marinate for at least 15 minutes.
- Heat olive oil in a skillet or wok over medium-high. Sauté the chicken until cooked through—about 5-7 minutes.
- Add in your bell peppers, zucchini (or squash), and red onion. Stir-fry for another 3-5 minutes until the veggies are tender-crisp and vibrant. Set everything aside on a plate.
Make the Creamy Mushroom Basil Alfredo
- In the same skillet (or a clean one), add olive oil and mushrooms. Sauté over medium heat until they soften and pick up some color.
- Toss in garlic and cook for about 30 seconds, then stir in fresh basil.
- Pour in coconut milk and cream, then bring it to a gentle simmer. Add the Parmesan, stirring until the sauce is silky smooth. Season to taste.
Assemble Your Bowl
- Divide the crispy potatoes between bowls. Heap the chicken and veggies on top, then pour the Alfredo sauce all over. Serve immediately.
Notes
Keep leftovers in airtight containers in the fridge for up to 3 days. Reheat gently, preferably on the stove, with a splash of coconut milk if needed to keep things creamy. You can roast the potatoes and prep the chicken and veggies ahead—hold off on making the Alfredo until just before serving for the dreamiest texture.
