Coconut Oil Chicken Stir-fry


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.

Tip for the chicken: Slice the chicken and marinate it in a mixture of 1 teaspoon cornflour and a little water for about 15 minutes or overnight if you want to prepare ahead of time; it should not be watery and should not be thick or gluggy; this will soften the chicken and make it more tender and juicy.

Add the garlic at the same time as the chicken so it doesn’t burn, we need to cook the chicken until almost done, and then we will add the sauces.

Bring the sauce to a boil, then add the blanched pre-cooked veggies such as cauliflower, broccoli, and carrots. This time, you may add your unblanched bokchoy and either red, green, or yellow bell pepper depending on your taste, Stir fry together with the veggies for 1 to 2 minutes, and then taste the sauce, being sure to sample it when you can see it simmering because that’s when the flavour develops the most.

If it is a bit lacking in flavor you can add more fish sauce, brown sugar, and oyster sauce equally, and if it is too salty add more sugar, if too sweet add more fish sauce to make sure that it is all balanced. Now just before finishing add 1 teaspoon of coconut oil as the initial coconut oil will lose its flavour due to high heat. This will make a huge difference to the taste and wil provide that delicious coco-nutty taste.

“Coconut Oil Chicken Stir-Fry” is a simple recipe that will impress your family and friends. If you dont feel like cooking tonight or want to sample one first to see what it tastes like please visit our website and order online for delivery from Wok Express, or if you are nearby please drop in.

Any questions or advice please don’t hesitate to drop us an email at