Coconut Chicken Stir Fry

Coconut Chicken Stir Fry

Submitted by Annalise Dawson

Active time: 35 minutes

4 servings

Wok or large frying pan

4 tsp. coconut oil (or canola oil), divided

1 lb. chicken tenders

1 jalapeño pepper, minced (optional)

1 bunch scallions, sliced, whites and greens separated

2 c. sliced shiitake mushroom caps

1 Tbsp. minced fresh ginger

3/4 c. coconut milk (or "lite" coconut milk)

2 Tbsp. fish sauce

4 tsp. lime juice

1 Tbsp. brown sugar

6 c. sliced napa cabbage (could use boo choy instead)

3/4 c. chopped fresh basil

1. Heat 2 tsp. of oil in wok over medium-high heat.  Add chicken and cook, stirring often, until cooked through and lightly browned (about 5 minutes).  Transfer chicken to a plate.

2.  Heat remaining 2 tsp. of oil in wok.  Add jalapeño, scallion whites, mushrooms, and ginger and cook, stirring until fragrant and mushrooms soften (less than 1 minute).  Stir in coconut milk, fish sauce, lime juice, and brown sugar; bring to simmer.  Cook until mushrooms are tender, 2-3 minutes.  Stir in cabbage (or bok choy), the chicken and scallion greens; cook, stirring constantly, until cabbage is slightly wilted (2-3 minutes).  Stir in basil just before serving. 

Serve with steamed jasmine rice mixed with chopped peanuts (optional).