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.

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Saucy Coconut-Chicken Stir-Fry

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    Ingredients

    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

    directions

    Prep: 35 min Total: 45 min
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    • 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.

    notes

    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

    Calories:
    254
    Fiber:
    3 g
    Fat:
    11 g
    Saturated Fat:
    3 g
    Carbohydrates:
    12 g
    Protein:
    28 g
    Sodium:
    678 mg
    Monounsaturated Fat:
    4 g
    Exchanges:
    1/2 vegetable, 3 lean meat, 1 fat
    Cholesterol:
    63 g
    Carbohydrate Servings:
    1
    Potassium:
    627 mg
    Nutrition Bonus:
    Vitamin C (42% daily value), Vitamin A (35% dv), Folate (21% dv), Potassium (18% dv).
    Added Sugars:
    2 g
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