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Healthy Thai Chicken Stir Fry With Coconut Sauce
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- #43522
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 teaspoon olive oil
1 tablespoon fresh ginger, finely chopped
1 teaspoon garlic, chopped
1 tablespoon lemon grass, finely chopped
3/4 pound boneless, skinless chicken breast, cut in 2-inch X 1-inch strips
1/3 teaspoon salt
1/2 teaspoon black pepper
1/2 Napa cabbage, washed, trimmed, and cut into 1/4-inch strips
1/2 cup enoki mushrooms or quartered white mushrooms
1/2 red bell pepper, cut into thin strips
Sauce
1 cup coconut milk
1 tablespoon Thai fish sauce or light soy sauce
1 teaspoon grated lime zest (optional)
1/2 cup low-sodium chicken stock
1 teaspoon cornstarch
1/8 teaspoon crushed red pepper flakes
Vegetarian Option
12 ounces firm light tofu, cut into 2-inch by 1-inch strips
1/2 cup low-sodium vegetable stock
directions
Heat 1/2 tsp. of the oil in a large high-sided skillet on medium heat. Add the ginger, garlic and lemongrass, stirring to release flavors. Toss in the chicken, sprinkle with 1/4 tsp. of the salt and pepper and cook until white on the outside, about 2 min. Tip into a warm bowl, cover, and set aside.
Heat the remaining 1/2 tsp. oil and stir-fry the cabbage, mushrooms, and red bell peppers until wilted but still crisp, about 2 min. Sprinkle with the remaining salt and pepper and add the chicken.
Combine the sauce ingredients and pour over the stir-fry, stir to mix, and heat to thicken. Serve with rice.
Vegetarian: Replace the chicken with the tofu and treat the same way as you would the chicken. Use vegetable stock instead of chicken stock and soy sauce in place of fish sauce and you have a lovely vegetarian stir-fry.
CDKitchen Note: Using "light" coconut milk will reduce the calories to 180 per serving and 6g fat per serving.
added by
starryeyed
nutrition data
284 calories, 17 grams fat, 10 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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