Chicken and veggie wok

9 30 580
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Chicken and veggie wok
Health Rating
This is a quick and easy dish, perfect for a weeknight. A smooth and creamy coconut sauce with lovely flavors from curry and peanut butter.


2 tbsp Coconut oil
454 gm Broccoli, raw
1 medium Yellow onion
454 gm Chicken breast, boneless, skinless
1 can(s) (13.5 oz) Coconut milk (or coconut cream)
1 1/2 tbsp Green curry paste
2 tbsp Peanut butter, natural
1 dash Salt and pepper
5 1/3 tbsp Peanuts


  1. 1 Peel the onion and cut into thin, uneven wedges. Peel the lower bart of the broccoli stem with a potato peeler or a small sharp knife. Cut into thin rods lengthwise so that the florets and the stem are still joined together.
  2. 2 Heat a generous amount of oil in wok pan or a sauté pan. Sauté broccoli and onion on high heat while stirring for a few minutes. It's ok if it gets a little brown here and there – will give a nice flavor – but the vegetables should still be crispy. Salt and pepper.
  3. 3 Slice or dice the chicken meat and add to the pan. Add coconut milk, curry paste and peanut butter and stir. Let simmer for a few minutes to make the flavors come out.
  4. 4 Salt to taste. Add the peanuts just before serving!
  5. 5 Serve with zoodles or shirataki noodles if you feel that you need a side dish, but it's great as it is. Use a spoon for the delicious sauce.

Nutrition Facts

Per Portion

Calories 580
Calories from fat 367
Calories from saturated fat 244
Total Fat 41 g
Saturated Fat 27.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 6.8 g
Cholesterol 65 mg
Sodium 256 mg
Potassium 1043 mg
Total Carbohydrate 17.1 g
Dietary Fiber 5.0 g
Sugars 4.0 g
Protein 36 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.6
Vegetables 1.5

Energy sources

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