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Asian wok

Coconut chicken wok with vegetables

4 people · Asian wok / wok dishes

Recipe photo: Coconut chicken wok with vegetables (wok dishes)

Coconut chicken wok with vegetables is a mild, creamy wok dish with a clear coconut note and fresh vegetables. The light curry note means the dish remains aromatic, but very suitable for everyday use and familiar.

Timing

  • Preparation: approx. 20 minutes
  • Wok preparation: approx. 12 minutes
  • Total: approx. 32 minutes

Estimated nutrition

per serving · Calculated for 4 servings.

Energy
≈ 500 kcal
Protein
≈ 35.5 g
Carbohydrates
≈ 13.3 g
Fat
≈ 31.7 g

Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Quantity assumptions and ingredient mapping

  • 1 small zucchini · ≈ 250.0 g
  • 1 red pepper · ≈ 150.0 g
  • 1 carrot · ≈ 80.0 g
  • 1 small red onion · ≈ 100.0 g
  • 2 cloves of garlic · ≈ 6.0 g
  • 2 tbsp oil · ≈ 27.3 g
  • 2 tbsp soy sauce · ≈ 30.0 g
  • 1 tbsp lime juice · ≈ 15.0 g
  • 1 tsp honey · ≈ 7.0 g
  • 150 g sugar snap peas · ≈ 150 g · Assumed quantity / reference product
  • 1 teaspoon yellow curry paste or curry powder · ≈ 5.0 g

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 500 g chicken breast fillet
  • 1 small zucchini
  • 1 red pepper
  • 1 carrot
  • 150 g sugar snap peas
  • 1 small red onion
  • 2 cloves of garlic
  • 1 piece of ginger, approx. 20 g
  • 2 tbsp oil
  • 400 ml coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 teaspoon yellow curry paste or curry powder
  • 1 tsp honey

Instructions

  1. Cut chicken into thin strips. Clean vegetables and cut into fine, even pieces.
  2. Mix coconut milk, soy sauce, lime juice, curry paste and honey.
  3. Heat the wok and add oil. Fry the chicken for 4 minutes and remove.
  4. Add the onion, garlic, ginger and carrot to the wok and fry for 2 minutes.
  5. Add zucchini, peppers and sugar snap peas and continue frying for 3 minutes.
  6. Return chicken to wok. Pour in coconut sauce.
  7. Let everything simmer gently for 5 minutes until the chicken is cooked through and the sauce thickens slightly.
  8. Season to taste and serve.