"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.
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This was really disgusting. We LOVE Thai food, and this just did not meet our expectations. We ended up picking out the vegetables and eating them, but the marinade on the chicken was, well, to be frank, gross. We substituted thighs for the breast, since that is what we had. We also did not put in the jalapeño because we have a 3 year old. We will not make this again.
We made this almost exactly as written, except added snow peas, used red onion for slices, and made 1 1/2 times the sauce as we had extra veggies. Scrumptious, with bright Thai flavors.... I cannot WAIT for leftovers at lunch tomorrow! I'd definitely make again...
This dish has a lot of flavors but they are so well balanced it is perfect. I served it with quinoa but brown rice would be better. My husband ate it without the quinoa and loved it. I had to substitute a few ingredients but if I had used the correct ingredients I am sure it would have been even better. We will make this again.
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