Thai-Style Chicken Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love Thai chicken-coconut soup and wanted similar flavors in a fast, easy, low-fat entrée. We like it spicy, but you can reduce the amount of jalapeño. Serve over jasmine rice or cellophane noodles. -Elena Andrews Gaillard, New York City Ingredients:
1 1/2 tablespoons fish sauce |
1 tablespoon low-sodium soy sauce |
1 tablespoon bottled minced fresh ginger |
3 tablespoons fresh lime juice, divided |
1 pound skinless, boneless chicken breast, cut into bite-sized pieces |
1 tablespoon canola oil |
2 cups (1/4-inch-thick) slices zucchini |
1 cup (1/2-inch-thick) slices onion |
1 cup (1/4-inch-thick) slices red bell pepper |
4 garlic cloves, minced |
2 jalapeño peppers, seeded and minced |
1/4 cup thinly sliced fresh basil |
1/4 cup minced fresh cilantro |
1/4 cup chopped green onions |
Directions:
1. Combine first 3 ingredients in a large zip-top plastic bag; add 1 1/2 tablespoons lime juice. Add chicken; seal and marinate in refrigerator 25 minutes. Remove chicken from bag, reserving marinade.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 2 minutes or until chicken begins to brown. Add zucchini and next 4 ingredients (through jalapeños); stir-fry 5 minutes or until chicken is done. Add reserved marinade, and cook 1 minute. Remove from heat; stir in 1 1/2 tablespoons lime juice, basil, cilantro, and green onions.
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