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Saucy Coconut-Chicken Stir-Fry

http://www.eatingwell.com/recipes/saucy_coconut_chicken_stir_fry.html

From EatingWell:  September/October 2010

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.

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

Ingredients

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.

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

1 Carbohydrate Serving

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

Tips & Notes