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.
Saucy Coconut-Chicken Stir-Fry
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.
17 Reviews for Saucy Coconut-Chicken Stir-Fry
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.
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.
It is simple and delicious!!!!!!! perfect dish!
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 sautéing raw chicken, I simply threw in leftover Thanksgiving turkey once everything was ready.
Turned out perfect :)