Citrus Chicken Stir Fry w/ Coconut Milk Based Potato Salad


This dish represents my personal style of cooking and taste beautifully. All the things I look for into a well planned meal: easy to eat, rich flavour, unparalleled nutrition, fast cooking time.

A collage of intense flavours using well thought out, healthy ingredients.


  • Chicken – Organic Highly Suggested
  • Onion, Broccoli, Snow Pea, Red pepper (all small chops but finely julienne snow peas)
  • Organic Citrus Infused Soy Sauce
  • Potato – Sweet Potato Suggested ( I happen to use yukon gold here)
  • Coconut Milk
  • Sour Cream
  • Onion, Celery, Cucumber (small dice)
  • Himalayan Mountain Salt, Black Pepper, Vegetable Seasoning

Cooking Method

  1. Cut Potatoes into wedges, boil
  2. Cut chicken into strips
  3. Heat pan with coconut oil, add onions and celery, cook 3-4 minutes on med-high heat
  4. Add chicken, cook all the way through
  5. Add rest of veggies
  6. Add soy sauce, cook for only a few minutes high heat (veggies should still be crisp)
  7. Mix coconut milk, sour cream, onion, celery and cucumber. Season with salt, pepper, vegetable seasoning.
  8. Put potatoes on the plate and cover with coconut mixture
  9. Plate stir fry along side

Let me now if you give this a try 🙂

Over and out.

Andrew West/Life Blogger/Travel Writer/Personal Cook + Nutritionist


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