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    Saucy Coconut-Chicken Stir-Fry

    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.


    • 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
    • 4 teaspoons lime juice
    • 1 tablespoon brown sugar
    • 6 cups sliced napa cabbage
    • 3/4 cup chopped fresh basil


    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.
    Step 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. 
    Step 3
    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.

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