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 jalapeño. Serve with: Rice noodles and mango slices. Yield: 4 servings, about 1 1/2 cups each Active Time: 35 minutes Total Time: 35 minutes INGREDIENTS 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 tablespoon minced fresh ginger 3/4 cup “lite” coconut milk 2 tablespoons fish sauce (see Note) 4 teaspoons lime juice 1 tablespoon brown sugar 6 cups sliced napa cabbage 3/4 cup chopped fresh basil PREPARATION 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: Sun, 07 Jul 2013 00:43:17 +0000