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thai chicken and vegetables (evil jungle princess)

  • 2servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Yogurt cheese; (strained yogurt)

  2. 2 tablespoons Evaporated skim milk

  3. cup Low-sodium chicken broth

  4. teaspoon Coconut extract

  5. teaspoon Cornstarch

  6. teaspoon Chili powder

  7. 1 teaspoon Peanut oil

  8. 2 Cloves garlic; peeled and chopped

  9. 2 tablespoons Lemon grass; finely chopped

  10. 2 Kaffir lime leaves; soften in warm water finely chop

  11. 8 ounces Skinless boneless chicken breast; sliced

  12. 2 x 1/4 inch strips

  13. 1 teaspoon Sugar

  14. 7 Fresh mint leaves

  15. 1 tablespoon Fish sauce

  16. teaspoon Cayenne; or to taste

  17. 1 tablespoon Lime juice; freshly squeezed or to taste

  18. 2 cups Chinese cabbage; thinly sliced

  19. 2 cups Red cabbage; thinly sliced

  20. 1 cup Enoki mushrooms

Instructions Jump to Ingredients ↑

  1. Combine the yogurt, milk, chicken stock, coconut extract, cornstarch, and chili powder in a small bowl. Stir until smooth with a wire whisk and set aside.

  2. Heat the oil in a large skillet and cook the garlic, about 1 minutes.

  3. Remove and discard the garlic.Add the lemon grass,lime leaves, chicken, and stir-fry until the chicken turns white and loses its raw look. Ad the yogurt mixture and stir-fry until the chicken turns completely white and the sauce has cooked down into a coating, not floating cream.

  4. Stir in the sugar, mint leaves, and fish sauce. Add the cayenne. Pour in the lime juice, to taste. Remove from heat and keep warm.

  5. Cook the cabbage slices and mushrooms in a hot skillet with just enough stock or water to create a little stream. Toss until heated through, about 2 minutes.

  6. To serve: Lay the cabbage on warm dinner plates and spoon the sauced chicken on top. Serve with a small bowl of steaming short-grain white rice on the side.

  7. Per serving: 273 Calories; 6g Fat (19% calories from fat); 35g Protein; 23g Carbohydrate; 68mg Cholesterol; 155mg Sodium Food Exchanges: 4 Lean Meat; 2½ Vegetable; ½ Non-Fat Milk; ½ Fat; ½ Other Carbohydrates >From Ellen C.

  8. Recipe by: Graham Kerr's Best Posted to EAT-LF Digest by "Ellen C." on May 27, 1999, converted by MM_Buster v2.0l.

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