Ingredients Prep: 35 Minutes | Total Time: 35 Minutes 4 teaspoons canola oil, divided 1 pound chicken tenders, cut into bite-size pieces 1 jalapeño pepper, minced, optional 1 bunch scallions, sliced, whites and greens, separated 2 cups sliced shiitake mushroom caps 1 table spoon minced fresh ginger 3/4 cup“lite” coconut milk 2 tablespoons fish sauce 4 tea spoons lime juice 1 table spoon brown sugar 6 cups sliced napa cabbage 3/4 cup chopped fresh basil Instructions 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 jalapeño (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.
Posted on: Wed, 04 Sep 2013 13:38:10 +0000
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