Thai-Style Chicken Stir-Fry

Photo: AJN1013

"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

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 23%
  • Fat: 5.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 28.3g
  • Carbohydrate: 9.4g
  • Fiber: 2.3g
  • Cholesterol: 66mg
  • Iron: 1.5mg
  • Sodium: 700mg
  • Calcium: 40mg

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

Preparation

  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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