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Foodie 411

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Saucy Coconut-Chicken Stir-Fry

This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients

Prep: 35 Minutes | Total Time: 35 Minutes

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

Instructions

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 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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com