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Saucy Coconut-Chicken Stir-Fry

Saucy Coconut-Chicken Stir-Fry
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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.

Prep: 35 Minutes | Total Time: 35 Minutes
  • 4 teaspoons
    canola oil, divided
  • 1 pound
    chicken tenders, cut into bite-size pieces
  • 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
  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.
  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. 
  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.
Nutritional Information

Makes: 4 servings
Serving Size: 1 1/2 cups each
  • Calories254
  • Fat11 g
    • Saturated fat3 g
  • Cholesterol63 mg
  • Carbohydrates12 g
    • Dietary fiber3 g
  • Protein28 g
  • Sodium378
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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