Saucy Coconut-Chicken Stir-Fry

3.9 (69)
Saucy Coconut-Chicken Stir-Fry

Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.

Yield: 4 servings, about 1 1/2 cups each
Active Time: 35
Total Time: 35

Ingredients

  • 4 teaspoons canola oil, divided
  • 1 pound chicken tenders, cut into bite-size pieces
  • 1 jalapeño pepper, minced (optional)
  • 1 bunch scallions, sliced, whites and greens separated
  • 2 cups sliced shiitake mushroom caps
  • 1 tablespoon minced fresh ginger
  • 3/4 cup “lite” coconut milk
  • 2 tablespoons fish sauce (see Note)
  • 4 teaspoons lime juice
  • 1 tablespoon brown sugar
  • 6 cups sliced napa cabbage
  • 3/4 cup chopped fresh basil

Preparation

  1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
  2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

Tips & Notes

  • Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce (1,190 mg sodium per tablespoon) in our analyses.

Nutrition

Nutrition Per Serving

calories 254
fat 11 g (3 g sat, 4 g mono)
cholesterol 63 mg
carbohydrates 12 g
protein 28 g
fiber 3 g
sodium 678 mg
potassium 627 mg

Nutrition Bonus Vitamin C (42% daily value), Vitamin A (35% dv), Folate (21% dv), Potassium (18% dv).

Carbohydrate Serving 1

Exchanges 1/2 vegetable, 3 lean meat, 1 fat

From EatingWell September/October 2010