Chilli coconut chicken stir-fry

(by Pina at One Two Culinary Stew)

Serves 2. Preparation time 10 minutes. Cooking time 10 minutes.



Cut the chicken breasts into thin finger-length strips.

On a separate cutting board, slice the red pepper into thin strips. Chop the spring onions into rounds, keeping the green and white parts separate.

Heat a wok until hot. Add 3 tbsp sunflower oil and swirl it around.

Add the sliced chicken breasts and stir-fry for a few minutes, until half cooked.

Add the red pepper and the white part of the spring onions and continue to stir-fry until the chicken is thoroughly cooked.

Stir in 4 tbsp Bim’s Kitchen African Chilli Coconut Relish, then add the green spring onions.

Quickly add the ready egg noodles to the wok and heat them through for about 2-3 minutes until all the ingredients are evenly coated with the chilli coconut relish (add more if required).

Serve immediately.

2017-05-09T11:14:40+00:00 March 17th, 2015|Categories: Recipes & Tips|2 Comments

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  1. Pina at One Two Culinary Stew March 17, 2015 at 9:41 pm - Reply

    I can’t stress enough how this relish delights my taste buds. I love coconut and the relish contains real coconut without being too much of a good thing. A little background piece on my love for Chilli Coconut Relish and how I created this recipe:

  2. […] If you “relish” the thought of feasting on this tasty stir-fry, you can get my full, step-by-step recipe on Bim’s Kitchen website here. […]

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