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.
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EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|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|
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 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.
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