Saucy Coconut-Chicken Stir-Fry

Saucy Coconut-Chicken Stir-Fry

18 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ¾ cup “lite” coconut milk
  • 2 tablespoons fish sauce (see Note)
  • 4 teaspoons lime juice
  • 1 tablespoon brown sugar
  • 6 cups sliced napa cabbage
  • ¾ cup chopped fresh basil


  • Active

  • Ready In

  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 jalapeno (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.
  • 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 information

  • Serving size: about 1½ cups
  • Per serving: 254 calories; 11 g fat(3 g sat); 3 g fiber; 12 g carbohydrates; 28 g protein; 86 mcg folate; 63 mg cholesterol; 4 g sugars; 2 g added sugars; 1,742 IU vitamin A; 25 mg vitamin C; 80 mg calcium; 2 mg iron; 678 mg sodium; 627 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (35% dv), Folate (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ vegetable, 3 lean meat, 1 fat

Reviews 18

July 08, 2017
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By: debbiem
I try to make this at least a couple of times a week as I just love it. I follow the recipe (without jalapeños) and it is amazing.
October 13, 2013
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By: Jilary
Good but not exciting I made this as a double batch because I needed leftovers. I didn't have quite enough napa cabbage, so I used 4cups of kale and 8cups of cabbage, and it worked well. I also made this vegetarian by using meatless chicken patties and soy sauce instead of fish sauce. I like spicy foods so I used one jalapeno and one habanero, but I didn't find the dish to have any spice at all. I would have also liked a little more coconut flavor, and I even subbed coconut oil for canola. Overall this recipe is good, but not too exciting. I served it with pink rice. Pros: Very quick and easy
September 02, 2013
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By: EatingWell User
Perfect blend of flavors! I followed the recipe exactly as written and it turned out perfectly. The jalapeno was barely noticeable and not at all spicy in my opinion. I love the fresh flavors and how they all blend together perfectly without overpowering each other. I served this over brown rice rather than using rice noodles. Pros: Flavorful, lots of fresh ingredients Cons: Took a while to slice & mince everything
August 07, 2013
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By: nalvarez
Probably one of this site's best recipes I have tried dozens of recipes from this site (I actually make one every single day) and this has actually been one of my favorite, if not my favorite. I didn't include any hot spice in it because I can't stand spicy food but I added a teaspoon of salt near the end and it couldn't have turned out more perfect. Wonderful blend for the tastebuds, chickeny, lemony, fishy, sweet, salty, crunchy, soupy, and the list goes on. 5 stars. Pros: simple to make, cheap, fast, no need to prepare a side dish Cons: lots of chopping
April 30, 2013
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By: EatingWell User
Top dish It is simple and delicious!!!!!!! perfect dish! Pros: Perfect dish, good balance of flavours!
December 01, 2012
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By: lcl16
DELICIOUS Used a couple of substitutions to use what I had on hand and it turned out GREAT. What I changed: -used frozen green beans instead of mushrooms and cabbage. -used 1/4 c dried basil since I had no fresh basil on hand. -then, instead of sauteing raw chicken, I simply threw in leftover Thanksgiving turkey once everything was ready. Turned out perfect :)
January 08, 2012
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By: EatingWell User
Delicious! Used cayenne pepper since I had no jalapeno. Also, used a bit less mushrooms (as I didn't have enough) . Loved it overall! Smelled delicious and the soup base was great! Becuase of the review added a bit more salt (about 1/4 tsp to the chicken), but I think it could have been find without it. Not a huge fan of basil though so may use less next time. Pros: easy to make, no ingredients I couldn't get locally - which is a big thing consering where i live Cons: feels like it may be good with a bit more soup?
January 08, 2012
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By: EatingWell User
Delicious! Delicious, though because I read the reiviews, added about a quarter tsp of salt with the chicken. I think it could have done without though. Added cayenne pepper since I didn't have any jalapenos on hand. Cons: Feels like it should be more soupy maybe
November 03, 2011
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By: EatingWell User
Reminds me of a great pho dish Followed directions to the T and the dish was awesome....and I despise fish sauce, but it didn't bother me in this dish. It really remind me of a Vietnamese pho soup I used to get in San Francisco...I left out the jalapenos and used some sriracha instead. Next time I am going to dibble the sauce and serve it as a soup. Pros: Easy to make, quick, one pot Cons: Fish sauce icks me out
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