Chicken Thigh and Coconut Stir-Fry

Chicken Thigh and Coconut Stir-Fry

This stir-fried chicken thigh dish is flavored with coconut and ginger.
It smells incredibly sweet and tastes sour from the lemon - so appetizing.

Ingredients: 2 servings

Chicken thigh meat
1 thigh (250 g)
a pinch
a small amount
Yellow bell pepper
Shredded coconut
1 tablespoon
Ginger (finely chopped)
1 tablespoon
* Sugar
1 teaspoon
* Usukuchi soy sauce
2 teaspoons
* Lemon juice
2 teaspoons
* Water
2 teaspoons
Vegetable oil
as needed


1. Cut the chicken into bite-sized pieces. Rub in some salt and pepper, and let sit.
2. Julienne the onion and bell pepper. Cut the cucumber in half lengthwise, then slice diagonally into thin pieces. Dish the vegetables up. (Soak the onion in water if it tastes too sharp.)
3. Finely chop the ginger. Combine the * ingredients.
4. Heat some vegetable oil in a frying pan and put in the chicken with its skin-side facing down. Once it's nicely browned, flip it over and cook well.
5. Use a paper towel to wipe off any excess oil on the frying pan. Add the ginger and coconut and stir fry.
6. When fragrant, add the flavoring ingredients from Step 3. Mix everything together, and turn the heat off.
7. Place the chicken on top of the vegetables. Pour the remaining sauce over the chicken and vegetables directly from the frying pan, and enjoy.

Story Behind this Recipe

I used coconut and ginger to season the chicken.