A vibrant, cheesy, and flavor-packed fusion bowl—tender coconut-garlic marinated chicken stir-fried with colorful veggies, served over crispy herb-Parmesan potatoes, then topped with a creamy coconut basil Alfredo drizzle and melted mozzarella. Tropical meets Mediterranean in this bowl of indulgent comfort!
🍽️ Serves: 2–3
Prep Time: 20 minutes (plus marinating)
Cook Time: 25–30 minutes
🧾 Ingredients
🐔 Coconut-Garlic Chicken Stir-Fry with Veggies
- 2 boneless, skinless chicken breasts, cut into strips
- ¼ cup full-fat coconut milk
- 3 cloves garlic, minced 🧄
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- ½ tsp dried oregano 🌿
- Pinch of red pepper flakes (optional)
- Salt & freshly cracked black pepper, to taste
🥔 Cheesy Crispy Potatoes with Herbs
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese 🧀
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs
- Salt & freshly cracked black pepper, to taste
🍃 Creamy Coconut Basil Alfredo Drizzle
- ¼ cup full-fat coconut milk
- ¼ cup heavy cream
- ¼ cup fresh basil leaves
- 2 tbsp grated Parmesan cheese
- 1 clove garlic
- 1 tbsp olive oil
- Salt & freshly cracked black pepper, to taste
- ½ cup shredded mozzarella cheese 🧀 (for topping)
🔥 Instructions
1. Marinate the Chicken
In a bowl, mix together coconut milk, minced garlic, salt, and pepper. Add chicken strips and marinate for at least 20 minutes (or up to 2 hours in the fridge).
2. Roast the Cheesy Crispy Potatoes
Preheat oven to 200°C / 400°F. Toss potato cubes with olive oil, Parmesan, garlic, Italian herbs, salt, and pepper.
Spread in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and crispy.
3. Stir-Fry the Chicken & Veggies
Heat olive oil in a large skillet or wok over medium-high heat.
Add marinated chicken and cook until browned and cooked through.
Add bell peppers, carrots, and broccoli. Stir-fry for another 5–7 minutes until veggies are tender-crisp.
Season with oregano, red pepper flakes (if using), salt, and pepper.
4. Make the Creamy Coconut Basil Alfredo
In a blender or food processor, combine coconut milk, cream, basil, Parmesan, garlic, and olive oil.
Blend until smooth and creamy. Season with salt and pepper to taste.
5. Assemble the Bowls
- Divide crispy potatoes into bowls.
- Top with the chicken and veggie stir-fry.
- Drizzle generously with the coconut basil Alfredo.
- Sprinkle with shredded mozzarella. Let it melt from the heat, or briefly broil to get gooey and golden.
💡 Chef’s Tips
- Add extra heat with a dash of chili oil or sriracha.
- No heavy cream? Sub with more coconut milk for a lighter version.
- Want it extra green? Add spinach or zucchini to the stir-fry.
- Make ahead: Roast potatoes and blend sauce ahead of time for easy assembly.
