dinner · lunch · Thai-inspired
Coconut Lime Chicken & Carrot Stir-Fry with Polenta
A creamy stir-fry with chicken breast, carrot, and a coconut lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken breast, cut into pieces
- 4 cups carrot, sliced
- 1 tbsp olive oil
- ½ tsp salt
- 1 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp ginger, grated
- 3 cups polenta
- ½ cups scallion
- 1 tbsp sesame seed
Equipment
Wok
How to make it
- 1
Heat the olive oil in a wok; cook the chicken breast and carrot with salt over high heat.
- 2
Add the coconut milk, lime juice, ginger, scallion, and sesame seed. Cook the chicken breast until the center reaches 165°F.
- 3
Serve the stir-fry over the polenta.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, soy-free, tree-nut-free.
Contains sesame. Packaged ingredients can vary, so check labels and cross-contact information.
