Saucy Coconut Chicken Stir Fry

I adapted this recipe from one I saw on WebMD.  It is delicious, healthy and for all the ingredients it really doesn’t take too much time.  Pull the ingredients together on your countertop and you will be serving dinner in about 30 minutes.  Since I do not use rice, or noodles, I would serve this on one cup of baby spinach or in a bowl by itself.  I preheat my bowls so my dinner stays warm all the way to the bottom of the bowl.

Ingredients:

• 2 teaspoons canola oil
• 1 pound of chicken tenders or boneless, skinless chicken breast cut into bite size pieces
• 1 jalapeno pepper, minced (I like things spicy - you can omit if you wish)
• 1 bunch scallions sliced, whites and greens separated
• 2 cups sliced shitake mushroom caps
• 1 tablespoon minced fresh ginger
• ¾ cup lite coconut milk
• 2 tablespoons fish sauce
• 4 teaspoons lime juice
• 1 tablespoon brown sugar
• 6 cup sliced Napa cabbage
• ¾ cup chopped fresh basil

Directions:

1. Heat 1 teaspoon oil in a wok or Dutch oven over medium high heat.  Add chicken and cook, stirring often, until cooked through and lightly browned, about 4-5 minutes.
2. Transfer chicken to a plate
3. Heat the remaining teaspoon of oil in the wok or pot.  Add the jalapeno, scallion whites, mushrooms and ginger and cook, stirring until fragrant and the mushrooms begin to soften, about 30 seconds to a minute.
4. Stir in fish sauce, coconut milk, lime juice and brown sugar, bring to a simmer.  Cook, stirring occasionally, until the mushrooms are tender, about 2-3 minutes.  Stir in cabbage, chicken and scallion greens and cook, stirring constantly about 2-3 minutes until cabbage is slightly wilted. 
5. Stir in the basil just before serving.

Nutrition: 

Makes 4 servings with each having about

• 265 calories and
• 23 grams protein