Saucy Coconut-Chicken Stir-Fry

By Susan52

Ingredients

• 4 teaspoons canola oil, divided
• 1 pound chicken tenders, cut into bite-size pieces
• 1 jalapeño pepper, minced, optional
• 1 bunch scallions, sliced, whites and greens, separated
• 2 cups sliced shiitake mushroom caps
• 1 tablespoon minced fresh ginger
• 3/4 cup “lite” coconut milk
• 2 tablespoons fish sauce
• 4 teaspoons lime juice
• 1 tablespoon brown sugar
• 6 cups sliced napa cabbage
• 3/4 cup chopped fresh basil

Details

Adapted from webmd.com

Preparation

Step 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.

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