🥥🌿🐔🥔🧀🍄 Coconut Basil Garlic Chicken Stir-Fry Bowl with Parmesan Crispy Potatoes & Creamy Mushroom Alfredo—a truly vibrant and unexpected fusion of tropical, Mediterranean, and Italian flavors! Tender garlic-coconut chicken sautéed with Mediterranean vegetables, served alongside crispy garlic-Parmesan roasted potatoes, all embraced by a unique and creamy coconut mushroom-basil Alfredo sauce. A delightful and satisfying culinary adventure! ✨
Ingredients (Serves 2-3)
🐔🥥🧄🌿 Garlic-Coconut Chicken Stir-Fry with Mediterranean Vegetables:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
¼ cup full-fat coconut milk
3 cloves garlic, minced 🧄
1 tbsp olive oil
1 tsp dried oregano (for Greek flair)
Salt & freshly cracked black pepper to taste
1 cup sliced bell peppers (any color)
½ cup sliced zucchini or yellow squash
¼ cup red onion, thinly sliced
🥔🧀🧄 Crispy Garlic-Parmesan Roasted Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
¼ cup grated Parmesan cheese 🧀
3 cloves garlic, minced
1 tsp dried Italian herbs (e.g., oregano, basil, thyme)
Salt & freshly cracked black pepper to taste
🥥🍄🌿 Creamy Twist: Creamy Coconut Mushroom-Basil Alfredo Sauce:
1 tbsp olive oil
6 oz cremini mushrooms, sliced
2 cloves garlic, minced
¼ cup fresh basil leaves 🌿
1 cup full-fat coconut milk
½ cup heavy cream
½ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
Instructions
Prepare Crispy Garlic-Parmesan Roasted Potatoes:
Preheat oven to 200°C (400°F).
In a large bowl, toss potato cubes with 2 tbsp olive oil, ¼ cup grated Parmesan cheese, 3 cloves minced garlic, Italian herbs, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Marinate & Stir-Fry Chicken & Vegetables:
While potatoes roast, in a bowl, combine ¼ cup coconut milk, 3 cloves minced garlic, oregano, salt, and pepper. Add chicken bites and marinate for at least 15 minutes.
Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 5-7 minutes until cooked through and lightly browned.
Add sliced bell peppers, zucchini/yellow squash, and red onion to the skillet. Stir-fry for another 3-5 minutes until vegetables are tender-crisp. Remove chicken and vegetables from skillet and set aside.
Prepare Creamy Coconut Mushroom-Basil Alfredo Sauce:
In the same skillet (or a clean one), heat 1 tbsp olive oil over medium heat. Add sliced mushrooms (6 oz portion) and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Add fresh basil leaves to the skillet and cook for 30 seconds until fragrant.
Pour in 1 cup full-fat coconut milk and ½ cup heavy cream. Bring to a gentle simmer.
Stir in ½ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Assemble & Serve:
Divide the crispy garlic-Parmesan roasted potatoes among bowls.
Top with the garlic-coconut chicken stir-fry and Mediterranean vegetables.
Spoon the creamy coconut mushroom-basil Alfredo sauce generously over the chicken and vegetables.
Serve immediately and enjoy this unique and incredibly satisfying fusion meal!
Tips for Success:
Full-Fat Coconut Milk: Use full-fat coconut milk for the creamiest and richest sauce.
Vegetable Crispness: Adjust stir-fry time for vegetables to your preferred tenderness.
Parmesan on Potatoes: For extra crispy Parmesan, ensure the potatoes are spread in a single layer and get good direct heat.
Fresh Basil: Fresh basil is key to the vibrant flavor of the Alfredo.
Sauce Consistency: If the Alfredo sauce seems too thick, thin it with a splash of warm water or chicken broth until it reaches your desired consistency.
Enjoy this exciting and flavorful bowl!