Thai-style Chicken Stir-fry |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A simple, tasty meal from Cooking Light Magazine. Ingredients:
1 1/2 tablespoons fish sauce |
1 tablespoon low sodium soy sauce |
1 tablespoon fresh ginger, grated or minced |
3 tablespoons fresh lime juice, divided |
1 lb boneless skinless chicken breast, cut into bite-sized pieces |
1 tablespoon canola oil |
2 cups zucchini, sliced 1/4 inch thick |
1 cup sliced onion |
1 cup red bell pepper, sliced 1/4 inch thick |
4 cloves garlic, minced |
2 jalapeno peppers, seeded and minced (use less or none to make mild) |
1/4 cup fresh basil, thinly sliced |
1/4 cup fresh cilantro, minced |
1/4 cup green onion, chopped |
Directions:
1. Combine fish sauce, soy sauce, and ginger in a large zip-lock plastic bag; add 1 1/2 tablespoons lime juice.
2. Add chicken, seal and marinate in refrigerator for 25 minutes.
3. (Tip: Chop garlic, peppers, and veggies while chicken marinates).
4. Remove chicken from bag, reserving marinade.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add chicken, stir-fry until chicken begins to brown.
7. Add zucchini, onion, red pepper, garlic, and jalapeno pepper, stir-fry 5 minutes or until chicken is done.
8. Add reserved marinade and cook 1 minute.
9. Remove from heat and stir in remainder of lime juice, basil, cilantro, and green onions.
10. Serve over jasmine rice or cellophane noodles.
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