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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.

Source: EatingWell Magazine, September/October 2010




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

about 1 1/2 cups
254 calories; protein 27.6g; carbohydrates 12.4g; dietary fiber 3.4g; sugars 3.8g; fat 10.7g; saturated fat 3.4g; cholesterol 62.7mg; vitamin a iu 1742IU; vitamin c 24.9mg; folate 86.3mcg; calcium 80.5mg; iron 1.8mg; magnesium 49.1mg; potassium 626.9mg; sodium 678.3mg; thiamin 0.1mg; added sugar 2g.

1/2 vegetable, 3 lean meat, 1 fat