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  • 4servings
  • 35minutes
  • 254calories

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Ingredients Jump to Instructions ↓

  1. 4 teaspoon(s) canola oil , divided

  2. 1 pound(s) chicken tenders , cut into bite-size pieces

  3. 1 jalapeño pepper , minced

  4. 1 bunch(es) scallions , sliced, whites and greens, separated

  5. 2 cup(s) shiitake mushroom caps , sliced

  6. 1 tablespoon(s) fresh ginger , minced

  7. 3/4 cup(s) "lite" coconut milk

  8. 2 tablespoon(s) fish sauce (see Tips & Techniques)

  9. 4 teaspoon(s) lime juice

  10. 1 tablespoon(s) brown sugar

  11. 6 cup(s) Napa cabbage , sliced

  12. 3/4 cup(s) fresh basil , chopped

Instructions Jump to Ingredients ↑

  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 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, chicken, and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

  3. Exchanges: 1/2 vegetable, 3 lean meat, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (35% dv), Folate (21% dv), Potassium (18% dv).

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