Saucy Coconut-Chicken Stir-Fry

Name: Saucy Coconut-Chicken Stir-Fry
Total time: 35 min
Ingredients: 4 teaspoons canola oil, divided; 1 pound chicken tenders, cut into bite-size pieces; 1 jalape&#241;o pepper, minced (optional); 1 bunch scallions, sliced, whites and greens separated; 2 cups sliced shiitake mushroom caps; 1 tablespoon minced fresh ginger; ¾ cup &#8220;lite&#8221; 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

Rating: 4.72 stars

18 Ratings
18 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, September/October 2010

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Recipe Summary

total:

35 mins

Servings:

Nutrition Profile:

Low-Calorie

Low Carbohydrate

Dairy-Free

Gluten-Free

Healthy Aging

Healthy Immunity

Low Added Sugars

Nutrition Info

Directions

Step 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.

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Step 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.

Tips

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

Serving Size: about 1 1/2 cups

Per Serving:

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.

Exchanges:

1/2 vegetable, 3 lean meat, 1 fat

Reviews (18)

Read More Reviews

18 Ratings

5 star values: 14
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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EatingWell User

01/08/2012

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 Read More

EatingWell User

10/30/2011

I made this tonight and absolutely loved it. I used Thai basil instead of regular basil and served over brown rice. The dish was very easy to make once everthing was prepped but it took me a really long time to chop and slice. I also never used coconut milk before and I was happy to find that the light coconut milk was very flavorful. Read More

EatingWell User

10/30/2011

I made the recipe according to the directions it looked great. But it was missing some flavor. I was really surprised at how bland it came out with the jalepeno and fish sauce added. Would not make it again. Read More

EatingWell User

11/03/2011

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 Read More

Jilary

10/14/2013

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 Read More

EatingWell User

10/29/2011

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 together quickly! (We serve over brown rice barley or bulgur.) Read More

debbiem

07/08/2017

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. Read More

EatingWell User

04/30/2013

Top dish It is simple and delicious!!!!!!! perfect dish! Pros: Perfect dish good balance of flavours! Read More

lcl16

12/01/2012

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:) Read More

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