"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
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
How to Make It
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.