Coconut trees are more than just tropical trees. Coconut has recently become a popular cuisine ingredient, appearing in stir-fries and salads. Coconut oil is a saturated fat that has recently gained favor. It is derived from mature coconut meat and has a high smoke point, which means it may be used for high-temperature frying without burning.

Coconut oil provides several health advantages, including the capacity to improve brain function, lower cholesterol, and generate energy. So I’d like to introduce you to “Coconut Oil Chicken Stir-Fry,” one of our recipes that has an excellent coco-nutty flavor, and offer you a few ideas on how we produce the tastiest chicken stir-fried in coconut oil.

First of all, what we need is the key ingredients in order for us to make a flavorful yet healthier dish, we need 1 tablespoon of extra virgin coconut oil, which must be extra virgin or will not taste of coconut, 1 teaspoon garlic. 1 ½ teaspoon of fish sauce ,  1 ½  teaspoon brown sugar, 1 tablespoon oyster sauce, white pepper, a dash of white wine vinegar, and let’s not forget your choice of Prawns or Chicken or Tofu and seasonal vegetables. 

So now that we have all of the ingredients, I’ll show you how to make it tastier and more presentable on your table. First, add 1 tablespoon of coconut oil to the wok or large frying pan, and heat it as hot as you can until it starts to smoke, and when it does, add 1 slice of chicken to test if it sticks, and if it doesn’t stick, you’ll know it’s hot enough to add the rest gradually. 

Just a tip: if you have a low heat source, throwing all of the chicken in at once will cause the temperature to decrease too much, causing the chicken to steam and shed juices instead of sautéing.