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 jalapeno. Serve with: Rice noodles and mango slices.

Get more healthy dinner recipes under 400 calories.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Saucy Coconut-Chicken Stir-Fry

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    4 teaspoons canola oil, divided 3/4 cup "lite" coconut milk
    1 pound chicken tenders, cut into bite-size pieces 2 tablespoons fish sauce, (see Note)
    1 jalapeo pepper, minced (optional) 4 teaspoons lime juice
    1 bunch scallions, sliced, whites and greens, separated 1 tablespoon brown sugar
    2 cups sliced shiitake mushroom caps 6 cups sliced napa cabbage
    1 tablespoon minced fresh ginger 3/4 cup chopped fresh basil


    Prep: 35 min Total: 45 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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 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.


    Note: 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.

    nutritional information

    3 g
    11 g
    Saturated Fat:
    3 g
    12 g
    28 g
    678 mg
    Monounsaturated Fat:
    4 g
    1/2 vegetable, 3 lean meat, 1 fat
    63 g
    Carbohydrate Servings:
    627 mg
    Nutrition Bonus:
    Vitamin C (42% daily value), Vitamin A (35% dv), Folate (21% dv), Potassium (18% dv).
    Added Sugars:
    2 g
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving