Saucy Coconut-Chicken Stir-Fry

>> Lunes, Marso 21, 2011

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. EatingWell Test Kitchen

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 jalapeƱo 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

Yield: 4 Servings
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.

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