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Saucy Coconut-Chicken Stir-Fry

:  September/October 2010

Your rating: None Average: 3.9 (58 votes)

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.


READER'S COMMENT:
"Our family really loved this, and I have made it twice more since then! I agree that it's not really a stir fry OR a curry, but that's just semantics. It's a great dish, regardless of what you call it. Fabulous flavor and it comes...
Saucy Coconut-Chicken Stir-Fry Recipe

Makes: 4 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | High potassium | Low carbohydrate | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | Gluten free |

View Our Nutrition Guidelines »

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

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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

Per serving: 254 calories; 11 g fat ( 3 g sat , 4 g mono ); 63 mg cholesterol; 12 g carbohydrates; 2 g added sugars; 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).

Carbohydrate Servings: 1

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


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Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, poultry
Ease of Preparation
Easy
Ethnic/Regional
Asian
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High potassium
Gluten free
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Stir-Fry
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Everyday favorites
One dish meals
Publication
September/October 2010
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