Saucy Coconut-Chicken Stir-Fry

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.

From EatingWell: September/October 2010
Yield: 4 servings, about 1 1/2 cups each
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

  1. 4 teaspoons canola oil, divided
  2. 1 pound chicken tenders, cut into bite-size pieces
  3. 1 jalapeño pepper, minced (optional)
  4. 1 bunch scallions, sliced, whites and greens separated
  5. 2 cups sliced shiitake mushroom caps
  6. 1 tablespoon minced fresh ginger
  7. 3/4 cup “lite” coconut milk
  8. 2 tablespoons fish sauce (see Note)
  9. 4 teaspoons lime juice
  10. 1 tablespoon brown sugar
  11. 6 cups sliced napa cabbage
  12. 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

Nutrition

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

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

1 Carbohydrate Serving

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